Dessert Spaghetti Squash

I came up with this idea one day when I had a sweet craving but not much in my fridge except for leftover cooked spaghetti squash. Turns out this vegetable makes a delicious dessert!

Ingredients:

1 cup Spaghetti Squash cooked

2 teaspoons coconut oil

1 teaspoon honey

Sea salt

Directions:

I overcooked my spaghetti squash a little so it mushed together easier but it's not necessary. 

Place the spaghetti squash between several sheets of paper towels and let sit for 10 minutes. This will soak up some of the excess water. 

Turn a frying pan on medium high heat and pour the coconut oil into the pan. Let the oil heat up for about two minutes.

Make spaghetti squash balls with about two tablespoons of the spaghetti squash and then flatten them between the palms of your hands. Place the flattened spaghetti squash into the hot coconut oil. Repeat with the remaining spaghetti squash. 

Once browned, flip on the other side (about 5-6 minutes). Once browned on both sides remove from pan and place on plate. 

Drizzle honey on the top and sprinkle with salt. 

These are delicious as is or can be topped with a scoop of ice cream!

Note: These remind me of the texture of a fried plantain.  They won't be crispy all the way through, and may fall apart if enough of the water is not taken out. 

Pictured above topped with coconut milk vanilla bean ice cream and sprinkled with cinnamon.