A friend of mine enjoys the taste of squash, but she has a hard time getting past the mushy texture. Since she grows so much squash in her garden, and often shares with me, I’ve been doing some experimenting to see if I could solve her problem and come up with some variation of cooked squash that was crispy.
This recipe was not a success from the texture point of view. However, the flavor was wonderful!
I used spaghetti squash, but any kind would work. Also, to cook the squash I first halved it, then cooked it in the microwave for about 12 minutes. The cooked flesh scrapes right out of the shell easily with a spoon. Much faster than roasting!
Back to the search for a way to make crispy squash…
- 2 cups squash (cooked and drained) (Gude Erth Farm, Lummi Island)
- ½ cup flour (Nooksack 9, Everson)
- ½ cup onion, chopped (Spring Frog Farm, Everson)
- 1 egg (Red Barn Lavender, Ferndale)
- 1 tsp dried thyme (home dried, Half Acre Farm u-pick, Ferndale)
- ½ tsp dried basil (home dried, Half Acre Farm u-pick, Ferndale)
- 1 clove garlic, minced (Rabbit Fields Farm, Everson)
- ¼ tsp salt
- 2 Tbsp butter (Breckinridge Farm, Everson)
- Mix all the ingredients except the butter in a mixing bowl.
- Heat the butter in a skillet over medium high heat. Using a spoon, drop the mixture into the hot skillet to make the desired size of patties. Cook until brown on the bottom (about 5-7 minutes). Carefully flip the patties over and cook until the other side is browned. Add butter to the pan as needed to keep patties from sticking.
Serve for breakfast, or as a vegetarian side dishm kpo0. With a savory sauce this could also work as an entree.
Bellingham Farmers Market
Community Food Co-op, 1220 N. Forest St. or 315 Westerly Road, Bellingham
Friend’s garden, Lummi Island
Half Acre Farm U-pick at Boxx Berry Farm, 6211 Northwest Road, Ferndale
Red Barn Lavendar (egg CSA), Ferndale
Terra Organica, 1530 Cornwall Ave., Bellingham