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Spaghetti Squash Latkes

These spaghetti squash latkes are a tasty way to serve up one of our favorite squashes.

Wait – spaghetti squash latkes? That’s right. Of course the most popular way to serve this popular vegetable (fruit?) is to use it 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 saw this beautiful yellow organic spaghetti squash on our tour of Tutti Frutti Farms (you can find it at most grocery stores) we knew that it was a must-have item. 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 pancakes. Our kids call them “dinner pancakes.” Check it out:

Spaghetti Squash Latkes

Spaghetti squash made into crispy latke-style pancakes.

Course Appetizer/Main Course, Main Dish/Side Dish
Cuisine American
Keyword latke, pancakes, spaghetti squash
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6


  • medium spaghetti squash
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • additional salt and pepper to taste


  1. 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.

  2. Place the spaghetti squash strands in a medium mixing bowl. Drain off any excess liquid. Add the egg, flour, and salt and stir to combine.

  3. Meanwhile, heat 2 tbsp. 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.

You can serve these spaghetti squash latkes as a side dish, or you can jazz them up to make them a main course. For example, some of our family members like them with sour cream on top.

Does your family like spaghetti squash? How do you like to serve it?

Like these latkes? Pin them!

Spaghetti Squash Latkes

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4 Responses to Spaghetti Squash Latkes

  1. Suzi September 18, 2013 at 9:00 am #

    As you know, I am a huge spaghetti squash fan. It is a BIG dinner staple from me.
    I cooked mine in the oven (water in pan) for about 40 minutes. Then sprinkle with a cheese or butter seasoning salt. That happens to be what is on tonights dinner menu.
    Can’t wait to sample the spaghetti latkes!!!!!!!

    • Jeanne September 18, 2013 at 11:47 am #

      Sounds yummy! Thanks for stopping by!

  2. Maggie November 21, 2013 at 9:56 am #

    That’s not a raw spaghetti squash in your photo. That’s a butternut squash. Just sayin…

    In the bowl is real spaghetti squash, it looks like. So it must’ve been cooked already!

    • Jeanne November 21, 2013 at 9:56 pm #

      You’re right – good point, Maggie! Looks like the wrong squash made it into the picture. That’s what happens when you have a bushel full of all different kinds of squashes. But the one that is cooked is the spaghetti squash.

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