This was such a mish-mosh of a lunch. I invented something new – a cross between spaghetti squash cakes and oatmeal pancakes – and I think it turned out pretty good! Well, the flavor was good, but the method needs some help.
Spaghetti Squash Pancake, topped with PB and J:
I mixed 4 oz of spaghetti squash with 1/4 cup egg whites and some baking powder and poured it onto a hot skillet. It was really runny, so the thing spread out a lot, and it was really soft, so it was very hard to flip, but the flavor was delicious!!!
I thought about topping it with savory things like avocado and hot sauce, but PB & J just seemed to call me with the sweet squash. It was messy, but great!!
The inside (see the squash layer between the lightly brown egg layers)
I also had a swiss and bleu cheese quesadilla on 1 whole wheat tortilla
Half a juicy pear. *I ended up giving half of this half to the husband, as I put too much on my plate*
And 4 oz plain yogurt with flax and wheat germ. I also gave about 1/3 of this to the husband. I wasn’t that hungry and served this out before I realized how much lunch I needed!
All together for 500 kcal (after giving away 1/2 the pear and 1/3 the yogurt)
Going out to dinner tonight and I’m about to hit the road. If you have any burning questions, save them for Friday when I get back!!
Kath
Karen Downing says
Can't wait to try that pancake, it looks great!