Spaghetti Squash Pancakes

Turn simple squash into a stunning dish with these crispy and flavorful Spaghetti Squash Pancakes! Perfect as a side dish, snack, or light meal, this recipe combines tender strands of roasted spaghetti squash with a blend of parmesan cheese, fresh scallions, parsley, and a hint of garlic for a savory twist. Lightly pan-fried to golden perfection, these gluten-free optional pancakes boast a delicate crunch and irresistible cheesy goodness. Ready in just 40 minutes, they make a nutritious and delicious alternative to traditional potato pancakes. Serve them warm with a dollop of sour cream or your favorite dipping sauce for a comforting yet wholesome treat.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 2 large eggs
• 3 tablespoons all-purpose flour (or gluten-free flour)
• 0.25 cup parmesan cheese, grated
• 2 stalks scallions, chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil (or neutral cooking oil)

Directions

Step 1

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper.

Step 2

Bake the squash in the preheated oven for 40-45 minutes, or until the flesh is tender and easily separates into strands with a fork. Let the squash cool slightly.

Step 3

Using a fork, scrape the spaghetti-like strands of squash into a bowl. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. You should have about 2 cups of drained squash.

Step 4

In a large mixing bowl, whisk together the eggs. Add the flour, parmesan cheese, scallions, parsley, minced garlic, salt, and black pepper, then mix until combined.

Step 5

Stir in the drained spaghetti squash until evenly incorporated.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the squash mixture for each pancake and place it in the skillet, flattening gently with the back of a spatula.

Step 7

Cook the pancakes for 3-4 minutes on each side, or until golden brown and crisp around the edges. Repeat with the remaining squash mixture, adding more oil to the skillet as needed.

Step 8

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Step 9

Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce. Enjoy!

Nutrition Facts

Serving size	(1191.2g)

Amount per serving	% Daily Value*
Calories	970.6

Total Fat 70.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 8.8g
Cholesterol 412mg	0%
Sodium 3050.9mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 15.5g	0%
Total Sugars 25.8g
Protein 28.2g	0%

Vitamin D 82IU	0%
Calcium 547.3mg	0%
Iron 6.2mg	0%
Potassium 1451.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 11.1%

Carbs: 26.4%