Spaghetti Squash Latkis

1. 1

   Step 1: Cook your squash

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   Preheat the oven to 350F. Slice your spaghetti squash in half. I recommend doing it a touch on the diagonal because going through the stem can be a finger hazard. Scrape out the seeds. Place each half cut-side down into a pan filled with a half inch of water. Bake in oven about 45 minutes. (You may have a bit of a different time based on the size of the squash.) Let cool until you can handle it. Scrape out the squash strands.

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   Alternatively, you could microwave your squash. Same procedure: cut in half, scrape seeds, cut-side down into water. It should take anywhere from 10-15 minutes per half.

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   Step 2: Latkes

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   Preheat your oven to 425F. Mix squash strands with chopped onion. Add in salt and pepper. Crack eggs into bowl and mix well. Sprinkle the coconut flour over the mix and stir well. Coconut flour loves to suck in the liquid but will need 2-3 minutes to do the job. While you wait, go heat up the coconut oil (medium high heat) in a large deep pan (deep to protect you from boiling oil) so that it covers about a quarter to a half inch of the pan.

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   Drop large spoonfuls of the batter into the oil. You could continue frying the latkes until cooked through, but I don't like to stand at the stove all day. I fried each latke about 1-2 minutes per side - just enough to give it a little brown crunch and to coat it in oil. Using a spatula, lift the latke on to a baking sheet. Continue until sheet is full. Bake the latkes for 20 minutes, flipping halfway through for maximum crunch.

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