These tasty spaghetti squash pancakes have a secret ingredient that keeps them crispy. In the fry pan or in the oven, your choice.
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: spaghetti squash, squash
Servings: 4
Calories: 254kcal
Author: Getty Stewart
Ingredients
1small to medium sized spaghetti squash3 cups cooked squash
2Tbspcanola oildivided
1 1/2cuppanko crumbs
1/2Tbspjalapeno pepperfinely chopped
1/4cuponiondiced
1clovegarlicminced
2Tbspchopped parsley
1/2tspsalt
1/4tspfresh ground pepper
1egglightly beaten
Instructions
To Bake Spaghetti Squash
Preheat oven to 375°F (190°C).
Wash and dry squash. Cut in half lengthwise and remove seeds.
Place cut-side down on baking sheet and bake for 40 to 50 minutes until fork tender.
Once cool to the touch, use a fork to scrape the strings out of the squash halves.
Place squash in sieve, hold over sink and using back of spoon or your hand, squeeze out as much liquid as possible. Or place squash in tea towel and squeeze out liquid. Discard liquid. Set aside.You should get about 3 cups of spaghetti squash.
The Crumbs
In small fry pan, heat 1 Tbsp of canola oil over medium-high heat.
Add panko crumbs and stir to coat evenly. Continue to stir until crumbs are an even golden brown. Remove from heat. Watch carefully as they can turn black very quickly!
The Pancakes
In large bowl, mix drained squash, hot pepper, onion, garlic, parsley, salt, pepper, 1/2 cup panko crumbs and egg.
Pour remaining panko crumbs on large plate.
Form a heaping tablespoon of batter into a ball and place on top of crumbs. Roll in crumbs to evenly coat the batter.
To Pan Fry
Heat 1 Tbsp canola oil in large fry pan over medium-high heat (add additional oil as needed).
Place panko covered squash into hot pan. (Do not fry more than two or three pancakes at a time to avoid crowding.)
Flatten squash and fry until brown and crispy, about 2 to 3 minutes per side.
To keep pancakes hot while frying the remainder, place finished pancakes on a wire rack in a 250°F (120°C) oven. Do not stack.
To Oven Bake
Preheat oven to 425°F (218°C).
Use 1 Tbsp canola oil to generously coat baking sheet to ensure crispy coating.
Place panko covered squash onto baking sheet and flatten.
Place baking sheet on middle rack of oven and bake for 10-12 minutes.
Flip and bake for another 8 minutes.
Serve and enjoy with apple sauce, sour cream, tzatziki or your favourite hot sauce.