I've had potato latkes, and I've had Okonomiyaki (japanese cabbage pancakes). After tonight I can say I've had spaghetti squash fritters, and boy, were they good! Even when I forgot to add flour to the first batch, they were still pretty good. With flour, they were exquisite: crispy on the outside, soft and cheesy on the inside. Mmmm.

   Winter quarter started today, and so far all of my classes look like fun. Philosophy of the Mind was particularly entertaining-the professor has a delightful Scottish accent and had the whole class laughing at his jokes from the moment he walked into the room. I'm going to have a lot of work to do in a few weeks, but today my professors were all just going over their syllabi and trying to figure out if they want us to buy the textbook or not, which made for a pretty easy day. If only it could stay this way!


2 cups cooked spaghetti squash (Poke holes in a spaghetti squash and bake at 400 degrees for 45 minutes, remove seeds)
1/2 cup grated cheddar cheese
1/4 tsp cayenne pepper
2 green onions, thinly sliced
1 egg
1/4 cup flour
2 tbsp vegetable oil

Combine the squash, cheese, pepper, onions, egg, and flour. Stir to mix well. Heat the vegetable oil in a large nonstick skillet over high heat until the oil spreads across the pan. Scoop teaspoonfuls of batter onto the hot oil and flatten them with the spoon. Reduce heat to medium. Cook fritters for about 5 minutes on each side, until they are browned and somewhat firm when pressed with a spatula.