Spaghetti Squash Pancakes

Here is my nefarious plan for the rest of that spaghetti squash I cooked a few days ago. It's paired with cheese again, but it's hard to argue with success.

These pancakes cook up very quickly. Eat them for breakfast or brunch, or serve them as a side dish with chicken or fish.

2 to 4 servings (8 to 12 pancakes)
15 minutes prep time
not including cooking the squash

2 cups cooked spaghetti squash strands
 - (1/2 of a medium spaghetti squash)
2 large eggs
1/2 cup flour
1/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed basil or oregano
1 cup finely grated strong flavoured cheese,
    such as extra-old Cheddar
mild vegetable oil to pan-fry; about 1/4 cup

Prepare the spaghetti squash by separating the strands with a fork.

Mix the eggs, flour, seasonings, and grated cheese in a mixing bowl. Mix in the spaghetti squash strands gently.

Heat a couple of tablespoons of oil in a large skillet over medium-high heat. Spoon out some portion of the batter according to the number of pancakes you wish to make; say about a quarter cup of batter at a time. Spread it out thinly to form a pancake. Repeat to fill the pan with as many pancakes as can be cooked at once.

Cook for 2 or 3 minutes per side, until well browned. Remove the pancakes to a serving plate as they are done, adding more oil and more pancakes until they are all done. Serve 'em up.




Last year at this time I made Broccoli with Orange-Ginger Sauce.

Posted in: Ontario Food