Directions:

• Add squash to a medium pot and cover with water.
• Bring to a boil and cover; cook until soft.
• When soft, drain; add to food processor and pulse a few times until chopped.
• Add 2 cups of squash to a medium bowl.
• Combine squash with remaining ingredients except oil and mix well.
• Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
• Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden.
• Turn and cook the other side until golden.
• Set aside and repeat with the remaining batter.