Ingredients
Scale
1 very large spaghetti squash or 2 medium ones measuring 4-5 Cups of squash
1/2 onion diced finely
2 small garlic cloves minced
2 eggs slightly beaten
1 tsp sea salt
1/2 tsp baking powder
2 Tbl flour (Pamela’s GF Artisan)
Unrefined Coconut oil for frying
Garnish latkes with chive sour cream.
Instructions
- Once squash has cooled, using a fork scrape inside of squash until shreds come out. Measures about 4-5 Cups of shreds
- Add remaining ingredients and mix thoroughly.
- In a large skillet heat ½ inch of coconut oil over medium high heat.
- Using a slotted spoon or hands, place about 2 Tbl batter into hot oil and flatten into pancake.
- As batter gets to end squeeze any excess liquid off before frying.
- Place pancakes onto paper towel to drain. Serve with chive sour cream.
- May be kept in warm oven on low heat.
Preparing Spaghetti Squash
- Wash and pat dry squash.
- Carefully cut in half lengthwise.
- Scoop out seeds.
- Baste the inside of squash with a little olive oil.
- Place open side down on a parchment lined baking sheet.
- Bake at 350-degree oven for 45 minutes -1 hour..
- Remove when a fork pierces through. Set aside to cool.
- Prep Time: 15
- Cook Time: 45