Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place the squash, cut side up, in a dutch oven. add the water. cover and bring to a boil. reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. remove the squash from the pan and drain well. scoop out and discard the seeds. using 2 forks, fluff the flesh into strands. in a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. discard the cooking liquid from the dutch oven and dry the pan well. add the squash, zucchini, tomatoes, and green onions to the pan. stir in the parmesan, lemon juice, basil, dill, and pepper. toss well to coat with sauce. cook 1 minute over medium-high heat to heat through.

Target recipe: add eggs, onion or chives, salt and pepper to cooked spaghetti squash. form into 3 inch patties. heat oil in a skillet. melt 1 tablespoon butter in a large skillet over medium-high heat. spoon 1/4 cup squash mixture into skillet. with a fork, press to form an evenly thick cake. repeat. cook cakes until bottoms are lightly browned, turn over and brown second side. cook for 3-4 minutes on each side. continue until you've used all the squash mixture. use additional butter if necessary. sprinkle with salt and pepper and serve with sour cream. for a different flavor, you can saute the patties in butter. for an asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.