Spaghetti Squash Pancakes Recipes

SPAGHETTI SQUASH FRITTERS

Steps:

• In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
• Heat the butter in a large, 12-inch nonstick skillet over medium heat.
• Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.
• Serve immediately, topped (if desired) with sour cream.

SPAGHETTI SQUASH PANCAKES

Steps:

• Combine all ingredients in a large mixing bowl and blend well.
• Heat a small skillet on the stovetop, add butter or cooking spray.
• Pour in batter, and spread into a disk with a spoon.
• Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
• Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
• Serve warm, with an extra pat of butter if desired.

SPICED SQUASH PANCAKES

Steps:

• Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
• Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add flour& cheese to the strands of the cooked spaghetti squash.
• Mix well, using a couple of forks.
• Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
• Spoon 1/4 cup squash mixture into prepared skillet.
• With a fork, press to form an evenly thick cake.
• Repeat to fill skillet.
• Cook cakes until bottoms are lightly browned, turn over and brown second side.
• Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
• Use additional butter or oil as necessary for cooking.
• Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.