Squash Pancakes with Spicy Thai Peanut Sauce

Ingredients:

Squash
2 eggs
1.5 cups of flour
vegetable oil or Clarified Butter

Sauce:
soy sauce
red pepper flakes
grated ginger
peanut butter

Topping:
Jalapeno slices

I was inspired by potato pancakes and the inherent stringy-ness of spaghetti quash made it work like shredded potatos. I didn't use onion though.

First, halve and steam the squash in the oven.

Step 1:

Steamed and looking good:

Step 2:

Tried to press out as much water as possible.

Forgot to take a picture, but I put it in a mixing bowl, added 2 eggs and about 1.5 cups of flour.

Step 3:

Prepare for frying! Use vegetable oil since it has a high smoke point. CLARIFIED butter is OK too.

Step 4:

Fry, flip fry, dry, keep warm.

Step 5:

Pancakes need a sauce too. Why not a spicy Thai peanut sauce?

The thing in the little baggie is grated ginger.

Step 6:

Slop above in to a small sauce pan. Heat it up until it looks really gross. Add water so it looks even worse, then gently heat it until the water incorporates in to the sauce. Continue heating (and stirring) until it's as thick as you want.

Step 7:

Cover the squash pancakes with some spicy Thai peanut sauce and a a few thin slices of Jalapeno.