Spaghetti Squash Galettes

I wasn't too keen on spaghetti squash until I tried these galettes. Now I think I will most definitely be cooking with spaghetti squash more then the occasional twice a year ordeal. My only complaint about this recipe was that it didn't yield enough for lunch the next day! I will most definitely be making this recipe again, and doubling the ingredients to yield a larger quantity.

Recipe adapted from Citrone & Vanille

• 1 spaghetti squash
• 1 egg
• 4 tbsp flour
• 1/3 cup feta cheese
• 2 tsp fresh oregano, chopped (or 1 tsp dried)
• 1/4 cup chopped fresh parsley
• 1 tbsp tomato paste
• 1 pinch chili flakes
• salt and pepper
• olive oil

1. Preheat oven to 375°. Cut squash in half and place cut side down in a glass baking dish with a half cup of water. Bake for 40 minutes and set aside to cool.
2. Once squash is cool enough to handle, scrape out flesh into a bowl and set aside.
3. In another mixing bowl, mix egg with flour, salt and pepper, to form a thick dough. Add a touch of water if dough becomes too thick.
4. Add oregano, parsley, tomato paste, chili flakes and a dash of salt and pepper to the squash and stir until well mixed. Use your hands to incorporate the egg/flour mixture into the squash. Finish by adding feta to mixture, careful not to break up feta too much.
5. Heat olive oil in large pan over medium heat. Add heaping tablespoons of squash mixture to pan and cook until browned on each side. Keep galettes warm in a 200° oven while you continue to cook.
6. Serve with a dollop of salsa or leftover hollandaise sauce like I did!