Recipe: Spaghetti Squash Pancakes

Spaghetti Squash Pancakes
Newsgroup posting by Margaret Reek (1985)

I found an excellent recipe recently for Spaghetti Squash. For those of you who are unacquainted with these, they are a yellow squash about the size of a big butternut, only oblong, and after they are cooked you scoop the insides out which come out like strands of spaghetti. They are available in some grocery stores, and are easy to grow and will keep for well over 6 months with no special care.

The recipe is for pancakes (ala potato pancakes), which make a nice side dish, or light lunch.

4 cups cooked spaghetti squash (see below on cooking directions)
4 eggs, slightly beaten
1/2 cup chopped onion
1/2 cup flour
1 cup parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Mix ingredients together. Heat a bit of oil in a frying pan. Drop one heaping tablespoon of mix into pan for each pancake, flatten slightly with a spatula. Brown on one side, then flip and brown the other side. Serve with a dab of sour cream on top.

This recipe makes lots of pancakes. I use about 1/4 the recipe to make pancakes for 2 for a vegetable dish; that makes 2-3 good sized pancakes each.

You can cook the squash and use only part of it. I have no idea if it would freeze well or not.

Cooking directions for spaghetti squash:

350 degrees for an hour
or follow microwave directions for butternut or similar squash. I cook mine for the pancakes in the microwave (pierce the shell with a fork in several places), and it takes about 10 minutes for a smallish squash.