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Lovely for any meal of the day, this easy Spaghetti Squash Savory 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 sprouted walnuts!
This recipe is Keto, Low Carb, Paleo, GF, Whole30 and GAPS-friendly.
Best tip for making Spaghetti Squash Savory Pancake
I recommend baking spaghetti squash ahead of time! If you bake 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.
This pancake can serve one to two people, or more if you double or triple the recipe and use a larger pan (or cook multiple cakes in the smaller pan for easy flipping).
Spaghetti Squash Savory Pancake
- 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 T. parsley fresh, chopped finely
- 2 T. avocado oil , rendered animal fat or ghee
- sea salt and freshly ground black pepper to taste
- 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.
Preheat the oven to 375 degrees Fahrenheit. Cut the squash in half. De-seed the halves, rubbing the inside with animal fat, olive oil or ghee. 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 will make it very easy to cut in half.