Recipe of Quick Spaghetti Squash Latkes

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spaghetti squash latkes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Instructions Roast and prepare the spaghetti squash. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a. When the squash is cooled you can use a fork to shred the flesh into a storage container.

Spaghetti Squash Latkes is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Spaghetti Squash Latkes is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook spaghetti squash latkes using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spaghetti Squash Latkes:

1. Make ready 1 small spaghetti squash (mine was about 2 lbs)
2. Take 1 tbs olive oil - for rubbing
3. Make ready 2 tbs minced onion (or 1 tsp onion powder)
4. Prepare 2 eggs - beaten
5. Take 4-6 tbs all purpose flour
6. Get 1 tsp sea salt (or to taste)
7. Prepare 1/4 tsp black pepper
8. Make ready For Frying
9. Prepare 2 tbs vegetable oil
10. Get 1 tbs butter (optional, helps with better crisping and color)
11. Take For Serving
12. Take sour cream or Greek yogurt
13. Make ready minced chives or dill

These little latkes are an awesome way to use up leftover spaghetti squash and combine this low carb veggie superhero with pasture raised eggs and parmesan cheese for a savory breakfast or side dish. Spaghetti squash is low in carbs and is a good source of Vitamin A to support eye and skin health. If you cut pre-cooked spaghetti squash into rectangular shapes, then brown the outsides and salt lightly, it tastes very much like traditional latkes. Other types of squash taste too butternut-sweet or pumpkin-like; spaghetti squash has a neutral flavor.

Steps to make Spaghetti Squash Latkes:

1. While squash is raw cut off stem and cut a small sliver off of one side to create a flat spot for stability. Carefully cut in half lengthwise (seriously, be careful it will be hard to cut while raw).
2. Scoop out seeds. Rub 1 tbs olive oil all over inside and out of both halves (yes, skin too even though you won't use it). Place cut side down on a foil lined baking sheet.
3. Bake in a preheated 400°F oven for 45 minutes, or until outside gives when poked (don't poke with your finger, though, to avoid burns lol). When done, remove squash. Flip cut side up and let cool completely.
4. Scoop out and shred squash into a large bowl. Add all other ingredients, stir to combine. Start with 4 tbs flour and add more as needed. You're looking for a typical latke batter consistency. Also, if you like less salt start with 1/2 tsp. We thought they were perfectly seasoned, but tastes differ.
5. Heat 3 tbs oil in a medium skillet over medium high heat. Carefully spoon about 1/3 cup worth of batter into the skillet for each latke (I could fit about 3 at a time in my skillet without over crowding).
6. Turn heat down to medium and cook till browned on first side, about 3-5 minutes. Flip and cook until browned on second side.
7. Transfer to paper towel lined plate and sprinkle with additional salt if desired.
8. Serve warm garnished with sour cream or Greek yogurt and chives or dill. Enjoy!

If you cut pre-cooked spaghetti squash into rectangular shapes, then brown the outsides and salt lightly, it tastes very much like traditional latkes. Other types of squash taste too butternut-sweet or pumpkin-like; spaghetti squash has a neutral flavor. When you fry vegetables, they absorb the flavor of the fat used. And then, using your hands, take one handful of squash and squeeze out the excess water. You will get at least two tablespoons of liquid, which prevents the latkes from crisping up.

So that is going to wrap it up for this exceptional food spaghetti squash latkes recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!