Crossing the Prairie

I absolutely love these. Danny and Lina do, too, as do all the grown-ups who have tried them, but the jury is still out with Rome (big surprise…. he’s too unpredictable to call “picky,” but you can’t count on him for any kind of honest opinion on food). I like them as a side dish with soup, and I think they’ll be great to go with a big salad once the weather warms up. They’d be great with anything grilled, too.

2 cups cooked spaghetti squash (instructions on opposite page)
1 cup minced onion
1/4 cup unbleached all-purpose flour
1/2 tsp. salt (scant measure)
4 large eggs
a little unsalted butter for the pan (optional)

optional toppings:
sour cream or yogurt
minced parsley

1) Place the spaghetti squash in a medium-sized bowl, and separate the strands by combing through them with a fork. Continue to use the fork to mix in the onion, flour, and salt, and then beat in the eggs.

2)Place a skillet or griddle over medium heat. After a minute or two, spray it lightly with nonstick spray, and if you like, melt a little butter for a richer flavor. When the cooking surface is hot enough to sizzle a bread crumb, use a 1/4 cup measure with a handle to scoop batter into the hot pan.

3) Cook the pancakes until truly golden - anywhere from 5-10 minutes per side, depending on your stove and your pan. (Unlike cakier pancakes, which toughen when turned repeatedly, these can be turned more than once, if necessary, without compromising their texture). Get them really well-done on the outside, and you will have an exquisite chewy-crisp result. Serve hot or warm, plain or topped with the additional toppings.

NOTES:

• Prepare squash well ahead of time, as it needs to cool to room temperature first.
• The batter keeps well for up to 5 days, if stored in a tightly covered container in the refrigerator
• To keep pancakes warm, transfer them to a rack on a baking tray, and place the tray in a 200 F oven until serving time (the rack keeps them crisp).

To prepare spaghetti squash for this recipe:

1 (3-pound) spaghetti squash

1) Preheat oven to 350 degrees. Cut the squash in half lengthwise, and scrape out seeds.
2) Bake the halves facedown on a lightly oiled tray for about 30 minutes, or until skin can be just barely pierced with a fork. (It should be tender, but not too soft.)
3) Remove from the oven, and cool to room temperature.

This recipe is from The Vegetable Dishes I Can’t Live Without, By Molly Katzen, the author of The Moosewood Cookbook.

This is my new favorite cookbook - it’s got great recipes that are very accessible, and not too fancy for every day, but it’s given me some great ideas for new things to try, especially as I am shifting our diet more and more in the vegetarian direction. But this cookbook would be great for a more carnivorous family, too - the vegetable dishes would all make great side-dishes, as well. You can read an article on NPR.org about the cookbook, and see a couple of other recipes here.