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By Laura Moore (Published: Jan 1, 2003)

Directions:

Preheat oven to 350°. Split the squash along the length, use a spoon to scoop away the seeds, and lay the squash cut side down, in a baking dish. Pour 1/2 inch of water onto bottom of the baking dish. Place dish into preheated oven, and bake for 30-35 minutes, until squash shell is tender when pricked with fork. Remove from oven, and allow to cool.

Chop the onions and set aside, then mix the dry seasonings together in a small bowl. Scoop out the cooked squash by running a large spoon along the inside edge of the squash rind, loosening the soft flesh. Turn the pulp out into a medium size mixing bowl. Use a fork to break up the spaghetti-like strands of squash, then gently fold the chopped onions and seasonings into the pulp.

Preheat a large frying pan, over medium high heat, and add a little olive, or sesame oil evenly to the bottom of pan. Use your hands to scoop out a golf ball sized portion of the squash, and shape into a flat patty. Fry in hot oil for several minutes on each side, until golden brown and crispy. Serve hot, garnished with a little soy yogurt, or sour cream, and chopped parsley. Steamed spinach makes a great side dish for this breakfast, which can also be served as an easy, spicy light lunch or dinner.

Increase spices according to your personal preference. One way to make this recipe even easier is to cook the squash the day or night before, at the same time you are using the oven for something else. Then allow the squash to cool, cover and refrigerate 1-2 days before using in above recipe.