Spaghetti that’s packed with nutrition served in delicate little cakes. The nuts add crunch and the cranberry relish provides flavor contrast and color.
Prepare a large squash in oven or microwave (the Kitchn has a great guide on how to prepare if helpful: http://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036)
Using a fork, scrape away “spaghetti” flesh. Combine with 1T. Melted butter, an egg and about a 1/4C. of flour (use flour of your choosing for gluten-free). Season with salt and pepper. A little grated onion would also be nice if you so desire.
Heat a skillet over medium heat and add a little olive oil. Don’t burn the oil. Place a small mound of squash mixture in pan and flatten with spatula. Add a few more mounds to the pan and repeat. Let cook until lightly brown and gently flip. Cook for an additional few minutes until golden on both sides. Remove from pan and repeat until you’ve cooked everything. For meal planning purposes, this can be done an hour before serving. Hold the cooked cakes on a baking sheet and reheat in the oven to warm when ready to serve.
Serve with cranberry relish, chopped nuts (hazelnuts would be delicious, but walnuts or almonds are also great choices). Top with chopped mint.