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["1. Cut squash in half. Remove seeds. Boil spaghetti squash with skin on for about 20-25 minutes or until soft enough to pull skin off easily. (mine needed 25-I don't think you can over boil) or bake for 1 hour on a cookie sheet whole at 350 degrees F. with seeds removed, scrape with a fork and place the ""spaghetti"" in a bowl. Set aside.", "Use oil in pan to saute leeks and onion until translucent. Set aside.", "Except for flour, mix all ingredients in a large bowl. Add spaghetti squash.", "Add the flour gradually and stir well until the mixture resembles thick pancake batter. It looks thick even before the flour, but add at least 1 cupmore if needed. 5. Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto fry pan or grill. When the bottom is firm, and you can see the edges are browned, flip and cook on other side. I used the smallest amount of oil I could. For the second batch, I used a non-stick spray in the pan to prevent sticking", "This makes 15 or so pancakes. 6. Serve with caper mayo: 1/2 cup soy or low-fat mayonnaise, 1 TBS capers,1 tsp pure maple syrup, 1 tsp lemon juice. (capers optional) Or for a vegan option: mix 1 soft, ripe avocado with 1-2 tsp maple syrup, 2 tsp olive oil, and 1/2 tsp lemon juice. Mix well until smooth."]
