Spaghetti Squash Pancakes

By John Crowley

  • 6 cups spaghetti squash, cooked by your favorite method and separated into strands

  • 1/3 cup all-purpose flour

  • 1/2 cup grated Parmesan cheese

  • 4 tablespoons butter or olive oil

  • Salt and pepper to taste

  • Sour cream and apple sauce for garnish

  1. 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.

Nutritional Facts

Per Serving
Total Fat
Total Carbohydrates
Fiber 2g
Protein 2.5g

breakfast squash spaghetti squash sour cream gluten free calcium low carb

6 replies

toodles 2011-06-08 12:03:41 -0500 Report

I am impressed that Spaghetti Squash is also used for breakfast! Thank you for sharing.

apanda 2008-09-13 14:56:34 -0500 Report

These were very good and very easy. I will make them again and again. I do something similar using shredded zuchini as well. Nice replacements for potato pancakes and much lower in carbs.

GabbyPA 2008-09-13 10:27:55 -0500 Report

spaghetti squash is growing on me and this recipe is great. Since I was cooking it for dinner, I wanted it to replace a garlic toast with our Spaghetti and turkey meatballs. I added some italian seasoning and cooked it in my flavored olive oil. The key I found is make them thin and cook them slowly, they will get crispy on the outside and stay soft on the inside. Good deal.
I could see them as a breakfast too with a little cinnamon and nutmeg in them with the apple sauce...yum.
My trick was to cook the squash ahead of time, so it was not hot while I was trying to mix it.

apanda 2008-08-30 01:39:24 -0500 Report

These sound really good to me! Thanks for sharing this recipe. I'm going to make some today. How long will they keep?