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.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
Stir in the drained spaghetti squash until evenly incorporated.
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.
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.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 127 mg | 3% | |
*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.
