New Recipes to Make Yummy Spaghetti Squash Latkes

Spaghetti Squash Latkes. Transfer the cooked latkes onto a paper towel-lined plate. These spaghetti squash latkes are spiced up with a little jalapeño and made a bit healthier with squash instead of potatoes. Once upon a time I told you about my dad's crazy "grew up in India but.

The first compilation cookbook is a vibrant collection with an impressive author roster. To cook the spaghetti squash, follow these instructions. Once it has baked, shred the Place a few latkes in the skillet, being careful not to overcrowd the pan. You can Cook Spaghetti Squash Latkes using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Spaghetti Squash Latkes

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

The spaghetti squash adds both volume and fiber, making this a huge and healthy treat. Latkes get a funky update with the use of spaghetti squash and the addition of sautéed spinach and kale for a. Jump to the recipe showing How to Cook Spaghetti Squash or watch our quick video showing you how we do it. Spaghetti squash is a cheap and often under-utilized vegetable that's surprisingly versatile.

Spaghetti Squash Latkes step by step

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!.

As a native New Yorker, I have strong feelings about latkes, but you don't have to grow up in the northeast. You'll have ready-to-eat spaghetti squash on the table in less than hour. It all starts by halving your squash and scooping out your seeds, which I love to do with an ice cream scoop for efficiency. Includes spaghetti squash, olive oil, salt, pepper, sliced green onions, chopped parsley, sage leaves, garlic cloves, large eggs, pecorino. Made with naturally gluten and dairy-free spaghetti squash instead of potatoes, they are low carb, lower in calorie and full of vitamins!