Spaghetti Squash Pancakes from the Sunlight Cafe

Name: Spaghetti Squash Pancakes from the Sunlight Cafe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spaghetti squash, cooked (directions below); 1 cup minced red onion (or yellow); ¼ cup all-purpose flour (or rice flour); ½ teaspoon salt; 4 large eggs; cooking spray; butter (optional-smart balance margarine is good); sour cream or yogurt; salsa; ketchup; tomato jam

Servings: persons

1
Prepare spaghetti squash:.
2
Preheat oven to 350*F.
3
Cut a 3 pound squash in half lengthwise and scoop out all the seeds.
4
Bake the halves cut sides down on a lightly oiled baking pan for about 30 minutes, or until the skin can just barely be pierced wih a fork.
5
It should be tender but not too soft.
6
Remove the squash from the oven and let it cool to room temperature.
7
Scoop out the flesh, place it in a strainer over a bowl, and squeeze out enough of the juices to reduce its final volume to 2 packed cups.
8
Pancakes:.
9
Place the squash in a medium bowl and separate the strands a little with a fork.Continure to use the fork to mix in the onion, flour, and salt, and then beat in the eggs.
10
Place a griddle or skillet over medium heat.
11
After a minute or so, spray it lightly with nonstick cooking spray.
12
If you like you may also melt in a little butter.
13
When the griddle is hot enough to sizzle a bread crumb, use a 1/4 cup measure with a handle to scoop up batter and pour it onto the hot griddle.
14
Cook the pancakes 8-10 minutes on each side, until really golden.
15
Unlike cakier pancakes, which toughen when turned repeatedly from side to side, these can be turned more than once, if necessary, without compromising their texture.
16
Get them really well done on the outside, and you will have an expuisite chewy crisp result.
17
Serve hot or warm, plain or with any of the suggested toppings.
18
Enjoy!

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups spaghetti squash, cooked (directions below), 1 cup minced red onion (or yellow), ¼ cup all-purpose flour (or rice flour), ½ teaspoon salt, and more.

Yes, Spaghetti Squash Pancakes from the Sunlight Cafe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!