SPAGHETTI SQUASH PANCAKES
These pancakes are awesome. Buttery, soft, and slightly chewy, they make the perfect lunch, side dish, snack, appetizer or even light dinner.
Provided by Tieghan Gerard
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large mixing bowl and blend well.
- Heat a small skillet on the stovetop, add butter or cooking spray.
- Pour in batter, and spread into a disk with a spoon.
- Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
- Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
- Serve warm, with an extra pat of butter if desired.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 5 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 141 mg
SPAGHETTI SQUASH SAVORY PANCAKE
Steps:
- Combine spaghetti squash and egg in a medium size bowl.
- Heat 1 Tablespoon fat in a small skillet, preferably cast iron, about 5"-6" in diameter. Coat the bottom of the pan with the fat; then pour the squash in, spreading it out to the full diameter of the pan. Salt and pepper lightly and sprinkle half the parsley. Fry for 5 minutes over medium heat.
- Top the pancake with the final 1 Tablespoon of fat and flip, loosening it from the pan first with a good metal spatula. Lightly salt the second side. Top with remaining parsley. Cook the second side 5 minutes. Serve.
- Top with optional additional protein such as a slice of prosciutto, broken into pieces, or a fried egg.
Nutrition Facts : Calories 179 kcal, Carbohydrate 5 g, Protein 3 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 46 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPAGHETTI SQUASH PANCAKES
These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce for a side dish, appetizer or even brekfast dish. They remind me of potato pancakes, except without the starch.
Provided by Johnney
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add flour& cheese to the strands of the cooked spaghetti squash.
- Mix well, using a couple of forks.
- Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
- Spoon 1/4 cup squash mixture into prepared skillet.
- With a fork, press to form an evenly thick cake.
- Repeat to fill skillet.
- Cook cakes until bottoms are lightly browned, turn over and brown second side.
- Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
- Use additional butter or oil as necessary for cooking.
- Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.
Nutrition Facts : Calories 160.4, Fat 10.7, SaturatedFat 6.4, Cholesterol 27.7, Sodium 199.2, Carbohydrate 12.6, Fiber 0.2, Sugar 0.1, Protein 4.7
SQUASH PANCAKES
These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.
Provided by Chele B
Categories Vegetable
Time 25m
Yield 12 pancakes, 2-6 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
- NOTE: when doubling recipe, do not double salt.
SPAGHETTI SQUASH PANCAKES
These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash!
Provided by Arlyn Osborne
Categories Breakfast
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- Add spaghetti squash and eggs to a food processer and pulse until smooth.
- Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
- Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
- Serve with maple syrup.
SAVORY SPAGHETTI SQUASH
Make and share this Savory Spaghetti Squash recipe from Food.com.
Provided by autum.rogers
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cut squash in half and with a spoon scrape out seeds then place on shallow baking pan.
- Mix spices together in a bowl then divide between squash halves.
- Cut butter into chunks and put in squash.
- Place on center rack in oven.
Nutrition Facts : Calories 114.8, Fat 8.2, SaturatedFat 4.8, Cholesterol 20.8, Sodium 746.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 3.4
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