Ever wondered what in the world to do with all the colored squash? The extra and oversized from a friends garden or the really cool mound displayed at the market.
We played around with the shredder and cooked up some "squash cakes" similar to crab cakes but these options play well to the vegetarian, or paleo without meat to grab the extra nutrition in the color spectrum.
2 cups Grated/Shredded Squash...without seeds of course
Add 2 eggs
1/2 Teas Herb combo of your favorites to create; Basil, Chives, Dill, Parsley, Italian Mix
2 Minced Garlic Cloves
1/4 Teas Red Pepper Flakes
Stir and cook in coconut oil
Sprinkle with Sea Salt
Serve with Fresh Avocado, tomatoes or salsa
LOVING our new pan from Bed Bath & Beyond... Red Copper 12 in, stovetop & oven up to 450 Degrees