These are swoon worthy. Squash is an excellent source of complex carbohydrates for athletes during the off season. We still need carbs... just from less simple sugar sources and in a better balance to the rest of the diet.
+ 1 small Butternut Squash
+ 2 Eggs
+ 1/2 cup Brown Rice Flour
+ 2 tbsp Coconut Oil
+ 1 tsp Sea Salt
+ 1 tsp Korean Chili Flakes
+ Pepper to taste
Prepare your squash first by peeling off the outer rind. Next, use a julienne peeler or spiralizer to turn the squash's flesh into thin strands. Set aside.
Whisk together your eggs, brown rice flour, and seasonings until smooth. Add in the squash strands. I find its best to use your hands to make sure everything is well coated.
Now heat a bit of coconut oil in a skillet. Add a scoop of the mixture and arrange into a semi-flat blog. Let cook on medium-low for about 3 minutes per side or until golden. Remove from heat and set aside. Repeat this, adding more oil to the pan as needed until you've used up your 'batter'.
Eat these any way you like, with a sauce (Pictured dipped in a mint-cilantro yogurt ), plain, as a base to an open faced sandwich, or chop up and toss into your salad instead of another carb option.