Butternut squash and spaghetti squash patties

This recipe was ridiculous, and unfortunately I can't take credit for it. I spent Sunday afternoon baking all kinds of vegetables from the market so they'd be recipe-ready later in the week. I literally used up all our Tupperware storing prepped vegetables. 

Joe took the flesh from the baked spaghetti squash and the baked butternut squash, mixed them with one egg and some oats, and formed six little patties. He fried each patty until they were lightly browned on each side. 

Then he made a red wine sauce with a touch of cloves and flour to thicken the consistency. He drizzled this sauce over each little patty, and added a fresh mint leaf from our mint plant for color. 

Voila! It was, hands down, one of the BEST things he's ever made. It was a great new way to prepare spaghetti and butternut squashes, which we usually serve as a pasta-substitute and soup, respectively. And the patties were the perfect snack size for later.