Spaghetti squash is an amazing vegetable (fruit?) and there are countless ways to serve it. Of course the most popular way is to prepare the long stringy flesh as a pasta substitute. But we’ve never been super-crazy about food that only feels legitimate when it’s pretending to be something else. Be proud of who you are, spaghetti squash. Be a squash if that’s what you are!
Anyway, when we got this beautiful yellow organic spaghetti squash on our wonderful tour of Tutti Frutti Farms (the squash is available at Safeway/Vons/Pavilions stores) we knew that it was a must-have item for the fall. When it’s cooked, it has this brilliant yellow color that is just too perfect to resist. So we decided to think outside the bowl of spaghetti, so to speak, and instead we made it into savory latke-style spaghetti squash pancakes. Our kids call them “dinner pancakes.” Check it out:
Spaghetti Squash Latkes
1 medium spaghetti squash
1/2 cup flour
1/4 cup vegetable oil
Salt and pepper to taste
Slice the squash in half lengthwise, scoop out and discard the seeds, and place the cut sides down in a baking pan filled with about an inch of water. Roast the squash at 350 degrees for about one hour, or until the flesh of the squash is tender. Remove the squash from the oven, and with a fork, gently pull away the flesh from the skin into long spaghetti-like strips.
Place the spaghetti squash strands in a medium mixing bowl. Add the egg and flour and stir to combine.
Meanwhile, heat 2 T. of the oil in a large cast-iron skillet over medium-high heat. Carefully shape the mixture into little walnut-sized balls and drop the balls into the frying pan, flattening them with a spatula. Cook until golden brown on both sides, about 3 minutes per side. Remove from pan and drain excess oil on a paper towel. Repeat with remaining batter and oil. Season with salt and pepper to taste. Makes approximately 18 pancakes; serves four.
Does your family like spaghetti squash? How do you like to serve it?