Spaghetti Squash Savory Pancake (Keto, Paleo, GF, Whole30, GAPS)

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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).

Print Recipe

5 from 9 votes

Spaghetti Squash Savory Pancake

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.

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, 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 T. parsley fresh, chopped finely
• 2 T. avocado oil , rendered animal fat or ghee
• sea salt and freshly ground black pepper to taste

Instructions

• 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.

Notes

How to Bake Spaghetti Squash

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.

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