Spaghetti squash made into crispy latke-style pancakes.
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. Drain off any excess liquid. Add the egg, flour, and salt and stir to combine.
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.