Parmesan Spaghetti Squash Cakes

2 large eggs

1 large onion, finely chopped 

1 tsp minced garlic

½ cup coconut milk or half and half or cream

½ cup chopped flat-leaf parsley

2 cups cooked spaghetti squash (see Tip)

1 tsp Peachy Herbs

½ cup freshly grated Parmesan cheese

2 tbsp coconut oil or EVOO

Salt and pepper

Beat eggs in a large bowl. 

Stir in onions, parsley, Peachy herbs, salt and pepper. 

Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. 

Add the squash and cheese to the bowl; stir to combine.

Heat oil in a large nonstick skillet over medium heat. 

Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. 

Cook until browned and crispy on the bottom, 3 to 4 minutes on each side.

Gently turn the cakes over and transfer the pan to the oven. 

NUTRITION INFORMATION:

Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrate; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv)

TIP: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. 

Squash can be baked at 350 oven for 25 minutes, steamed on a pot w ½ cup water for 20 minutes or in microwave oven for 10-12 minutes.