3-Ingredient Spaghetti Squash Pancake (savory or sweet; GF, Keto, Paleo, Whole30)

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Lovely for any meal of the day, this easy 3-Ingredient Spaghetti Squash Pancake is full of flavor, nutrition … and it’s quick to make! Eat it as-is, or top it with protein, like prosciutto or bacon, broken into pieces, and/or a fried egg. It digests beautifully and won’t weigh you down. I also like it topped with a drizzle of raw honey, crumbled goat cheese and walnuts, if you want to try a gourmet sweet version.

This recipe is real food, Gluten-free, nut free, Keto, Low Carb, Paleo, Whole30 and GAPS-friendly.

Best tip for making Spaghetti Squash Pancake

I recommend baking spaghetti squash ahead of time!

If you “meal prep” them, then keep them cold and ready in your fridge: A busy weeknight will come along, and you’ll be armed to make a great meal, or side dish, without any stress.

Ingredients in Spaghetti Squash Pancake

Just a few ingredients create this simple meal:

• spaghetti squash
• 1 egg
• avocado oil, or olive oil

The recipe is garnished with salt, optional freshly ground pepper and optional fresh parsley, minced, for the savory version.

How to make this recipe

1. Pre-bake the spaghetti squash (directions included below).
2. Combine 2 cups cooked squash and 1 egg. Heat frying pan, add half the oil. Add squash and egg mixture, spreading it out to about 5″ in diameter. Salt and optional pepper.
3. Place lid over pancake, and cook on medium heat for 5 minutes.
4. Add remaining oil to the top of the pancake. Flip it, and cook an additional 5 minutes, salting the top as it cooks. (Do not cover as the second side cooks.)

Serve topped with optional additional protein: prosciutto, sausage, bacon and/or fried egg.

Or try honey, goat cheese and walnuts for a sweet preparation that’s amazing.

Print Recipe

5 from 9 votes

Spaghetti Squash Pancake (Gluten-free, Paleo, Keto, Whole30)

This easy 3-ingredient Spaghetti Squash Pancake is full of flavor, nutrition ... and it's quick to make! Eat it as-is, or top it with protein, like prosciutto or bacon, broken into pieces, and/or a fried egg. Or, enjoy sweeter with gourmet ingredients like honey, goat cheese and walnuts.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast, DInner, lunch, Snack

Cuisine: American

Keyword: gaps diet, gluten-free, keto, paleo, pancakes, savory, savory pancake, spaghetti squash, whole30

Servings: 2 servings

Calories: 179kcal

Author: Megan

Cost: $2

Equipment

• skillet

Ingredients

• 2 cups spaghetti squash "noodles", scooped from one half of a baked squash (see cooking instructions below in Recipe Notes)
• 1 egg beaten lightly
• 2 Tablespoons avocado oil , divided
• sea salt and freshly ground black pepper to taste
• 2 Tablespoons parsley fresh, chopped finely -- optional, for garnish

Instructions

• Combine spaghetti squash and egg in a medium size bowl.
  
• Heat a small skillet, preferably about 5"-6" in diameter, then add 1 Tablespoon fat. 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 optional parsley. Cover. 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. Cook the second side 5 minutes. Serve, topped with optional remaining parsley.
  
• This pancake is good to eat plain, or: Top with optional additional protein such as a slice of prosciutto, broken into pieces, bacon, or a fried egg. Or go sweeter with chèvre, honey and walnuts.

Notes

How to Bake Spaghetti Squash

1. Preheat the oven to 375℉.
2. Cut the squash in half. De-seed the halves, rubbing the inside with animal fat, olive oil or ghee.
3. Bake the halves face down on a greased cookie sheet until the squash is still a little al dente, not too soft, and until the strands shred easily and the edges are tinged with brown -- about 40 minutes, depending on its size.

*If you have trouble cutting the whole squash in half* bake it whole for the first 20-25 minutes. Then, using hot pads or an oven mitt, remove it from the oven; cut it in half and proceed with the baking instructions as described above -- scooping out the seeds, rubbing the inside with fat and then baking for the additional time needed with the halves face down on a cookie sheet. The initial baking of it whole makes it very easy to cut in half.

Nutrition

Calories: 179kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 46mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

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