Spaghetti Squash Pancakes
Yield: 4 servings

1 spaghetti squash
½ fluid ounce extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
2 oz prosciutto, finely chopped
1¼ ounces gluten-free all-purpose flour (we used Gluten-Free Pantry)
Salt to taste
Pepper to taste
1 whole egg
1 egg yolk
2 fluid ounces heavy cream
Canola oil for pan-frying

1. 1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper and bake cut side down in a 350 degree oven for 30 minutes.
2. With a fork, scrape the cooked squash from the shell. Reserve 10 ounces for the pancakes.
3. Heat a sauté pan and add the olive oil. Add the shallots and garlic; sauté for 1 minute.
4. Add the prosciutto and sauté for another minute. Add the reserved squash and sauté for 2 minutes. Cool.
   5. Toss the cooled squash with the flour; season with salt and pepper.
5. Mix the egg, egg yolk, and heavy cream. Combine with the squash.
6. Heat a large sauté pan and add the canola oil for pan-frying.
7. Add the squash to the oil by large spoonfuls, flattening the mixture slightly to form a pancake. Pan-fry on each side until golden brown.