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

UP CLOSE photo of spaghetti squash pancake just after cooking in pan with ingredients to one side

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.

Course Breakfast, DInner, lunch, Snack

Cuisine American

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

Prep Time 5

Cook Time 10

Total Time 15

Servings 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

Preheat the oven to 375℉.
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 makes it very easy to cut in half.

Nutrition