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Spaghetti Squash Latkes  

Like potato pancakes but with spaghetti squash instead of potato.

Cal: 271 Fat: 11g Carbs: 41g Protein: 8g Fiber: 9g
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Original recipe serves 4

Ingredients (serves 12)

½ 2x 3x Reset

  • 3 whole spaghetti squash
  • 3 teaspoons sage ; ground
  • 1 1/2 cups almonds ; finely ground
  • salt ; to taste
  • black pepper ; to taste
  • 9 tablespoons cornstarch
  • 6 egg(s)
  • 3 small onions ; shredded
  • canola oil ; for frying
  • In My Kitchen

  • You will also need: baking dish


    Preheat oven to 400F (200C).

    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.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 271.2
    Total Sugars: 14g
    Carb.: 41.1g
    Fiber: 8.6g
    Total Fats: 10.8g
    Cholesterol: 93.1mg
    Protein: 8.4g
    Sodium: 109.3mg

    *Data provided by USDA

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    alvinpark on 2015-05-22

    Love to eat such delightful things.Keep us posted.