Spaghetti Squash Pancakes


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These savory little pancakes are great with a little salt, pepper and sour cream for a side dish or appetizer.

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  • 6 C. cooked spaghetti squash
  • 1/3 C. all-purpose flour
  • 1/2 C. grated Parmesan cheese
  • 4 Tbs. butter
  • Salt and pepper to taste
  • Sour cream for garnish

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Separate the strands of the cooked spaghetti squash. Add flour and cheese. Mix well, using a couple of forks. Melt 1 Tbs. butter in a large skillet over medium-high heat. Spoon 1/4 C. squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream.

Note: For a different taste, saute the squash pancakes in olive oil.

Serves 6-8 as a side dish or appetizer. 

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