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.
Servings 2 servings
Calories 179kcal
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.
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