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Spaghetti Squash Pancakes

Author Emily @ Zen & Spice

Ingredients

  • 1 spaghetti squash
  • 1/2 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • 1 large egg beaten
  • 2 cloves of garlic minced
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • sour cream and green onions for serving

Instructions

  1. Preheat your oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place on a baking sheet cut side up and roast for about an hour until the flesh is soft.
  2. Remove from oven and let cool, then use a fork to shred the squash.
  3. Squeeze the squash with clean hands over a colander in the sink to remove as much water as you can.
  4. In a large bowl, mix the shredded squash, flour, parmesan cheese, egg, garlic, salt and pepper in a large bowl.
  5. Heat the olive oil in a large skillet over medium heat.
  6. By 1/4 a cup, scoop the mixture into the hot skillet and flatted with a spatula. Fry until browned on each side, about 5-6 minutes per side.
  7. Let rest on a paper towel lined plate to drain.
  8. Top with sour cream and green onions.