1 small to medium sized spaghetti squash (3 cups cooked squash) (1)/750 mL)
2 Tbsp canola oil (divided) (30 mL)
1 ½ cup panko crumbs (325 mL)
1/2 Tbsp jalapeno pepper, finely chopped (7 mL)
1/4 cup onion, diced (60 mL)
1 clove garlic, minced (1)
2 Tbsp chopped parsley or cilantro (30 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 egg, lightly beaten (1)
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.
- A small to medium spaghetti squash makes about 3 cups cooked squash.
- Place squash in sieve, hold over sink and using back of spoon or your hand, squeeze out as much liquid as possible. Discard liquid. Set squash aside.
- In small fry pan, heat 1 Tbsp (15 mL) 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.
- In large bowl, mix drained squash, hot pepper, onion, garlic, parsley, salt, pepper, 1/2 cup (125 mL) panko crumbs and egg.
- Pour remaining panko crumbs on large plate.
- Form a heaping tablespoon or ice cream scoop of batter into a ball and place on top of crumbs. Roll in crumbs to evenly coat batter.
To Pan Fry
- Heat 1 Tbsp (15 mL) canola oil in large fry pan over medium-high heat (add additional oil to re-coat pan as needed throughout cooking).
- Place panko covered squash into hot pan. (Fry only 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, 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 (15 mL) 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 10-12 minutes.
- Flip and bake another 8 minutes.
- Serve and enjoy with apple sauce, sour cream, tzatziki or your favourite hot sauce.
Spaghetti Squash Pancakes
These crispy spaghetti squash pancakes make a great side dish for any meal. By pre-browning the panko crumbs, you’ll get a lovely brown, crispy coating even if you make these in the oven.
- Serving Size
- 2 pancakes
- Total Fat
- 6.1 g
- Saturated Fat
- 0.7 g
- 0 mg
- 205 mg
- 18.3 g
- 1.9 g
- 3.5 g
- 3.2 g
- 183 mg