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1
Prepare spaghetti squash:.
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Preheat oven to 350*F.
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3
Cut a 3 pound squash in half lengthwise and scoop out all the seeds.
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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.
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It should be tender but not too soft.
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Remove the squash from the oven and let it cool to room temperature.
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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.
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8
Pancakes:.
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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.
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Place a griddle or skillet over medium heat.
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After a minute or so, spray it lightly with nonstick cooking spray.
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If you like you may also melt in a little butter.
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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.
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Cook the pancakes 8-10 minutes on each side, until really golden.
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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.
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Get them really well done on the outside, and you will have an expuisite chewy crisp result.
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17
Serve hot or warm, plain or with any of the suggested toppings.
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Enjoy!
