Spaghetti Squash Pancakes
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- 2 cups cooked spaghetti squash
- 1cup of yellow onion
- 1 tsp freshly ground ginger
- 1/4 cup all-purpose flour
- 4 eggs
1)Cut the spaghetti squash in half, scoop out the seeds and bake, face down at 350 degrees F for 30 minutes.
2)Let the baked squash cool a bit and then scrape out the flesh.
3)Drain out the excess juices by placing the flesh into a strainer and pressing slightly.
4)Place the strained squash into a medium sized bowl and mix in the onion, flour, salt, fresh ginger. Then beat in the eggs.
5)Heat up a skillet. Pour the pancakes on to the skillet in 1/4 cup amounts.
6)Cook the pancakes on both sides until crispy and golden.