Like potato pancakes but with spaghetti squash instead of potato.
Ingredients (serves 4)
Cut the squash lengthwise using a large kitchen knife and scrape out the seeds and stringy bits.
Place squash halves cut side down in a baking dish and add enough water to cover the bottom.
Bake squash in preheated oven for about 35 minutes or until soft.
Remove from the oven and use a fork to scrape out the softened pulp. It should form noodle-like strings. Place this into a bowl and allow it to cool.
Meanwhile, add sage, ground almonds, cornstarch, egg and onion to a large bowl. Stir in the cooled squash. Season to taste with salt and pepper.
Add enough oil to the pan to cover the bottom and heat over medium heat.
Take about 1/4 cup of of the squash mixture and form into a patty about 1/4 inch thick, and carefully place into the pan. Fry each latke for about 5 minutes on each side or until browned, working in batches. Add more oil as needed. Drain the latkes on paper towels and allow to cool a bit before serving.
Serve with sour cream or apple sauce.