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Spaghetti Squash Baby Cakes With Crispy Sage - My New Roots
Ingredients
- 1 medium spaghetti squash (approx. 1kg / 2.2 lbs)
- 1 cup / 100g rolled oats, ground into flour (or use oat flour)
- 4 cloves garlic
- 1 green onion, with green tops
- 1 tsp. sea salt
- ½ tsp. cracked black pepper
- 2 ½ oz. / 75g Pecorino Romano cheese, grated (substitute ¼ cup nutritional yeast)
- 1 organic egg, beaten
- 1 bunch sage, about 30 large leaves, divided
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