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Spaghetti Squash Pancakes

October 20, 2012

My new fall obsession. Who says fall veggies are blah? I love them, and believe it or not, so do my kids.

Of course they don’t love the same things at the same time, because that would be making my life way too easy. Simone loves these spaghetti squash pancakes and asks for them over potato pancakes. Giselle on the other hand loves my butternut squash soup and can easy eat two bowls at lunch or dinner.

Either way, they’re both eating well (ok, well enough) and I’m not killing myself making these dishes so we’re all happy.

Spaghetti Squash Pancakes

1 medium spaghetti squash

1-2 tbsp brown sugar

pinch salt

1-2 eggs (beaten)

2-4 tbsp flour

cooking oil (Rice Bran Oil is great)


Quarter or half the squash and roast for 30 -40 mins at 350 degrees. After roasting and when the squash is soft to touch with a fork, scoop out the seeds from the centre, then drizzle with oil (I use Rice Bran Oil), the brown sugar, and sprinkle with salt. Place back in oven for 10-15 mins until squash is very soft.

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Remove and let cool, then scoop out all the spaghetti squash into a bowl.

Mix the squash with the eggs and flour until you have “batter-like” consistency. Sorry, realize that’s vague but it’s the best description I can provide. It should be smooth and runny, but thick enough to form a lumpy blog on the pan when you fry them.

In a high-sided pan, heat oil on med-high heat. Spoon the batter in and cook about 2-3 mins on each side. Remove and place on paper towel to absorb the remaining oil.

Simone eats these plain, but I love having them with some Frank’s Hot Sauce, and our German Au Pair loves having them with apple sauce. Either way, can’t go wrong! Enjoy the fall veggies.


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