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.
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.
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.