Spaghetti Squash Latkes


Spaghetti Squash Latkes

Want to switch up the traditional holiday goods?! Try our Spaghetti Squash Latkes! They taste a little bit sweeter, make a great appetizer and are delicious leftover. Hanukkah never tasted so good… or healthy! Makes 24, prep+cook done in a quick hour.

  • 1 Large Spaghetti Squash (4-5 Cups of Squash)
  • ½ Onion Diced Finely
  • 2 Small Garlic Cloves Minced
  • 2 Eggs Slightly Beaten
  • 1 tsp Sea Salt
  • ½ tsp Baking Powder
  • 2 tbsp Flour (Pamela’s GF Artisan or your favorite GF flour)
  • 1/2-1 tsp Fresh or Dried Herbs of Choice (optional Ideas: thyme, rosemary, tarragon, basil, Italian blend.)
  • Coconut Oil for Frying

Preparing Spaghetti Squash

  1. Carefully cut in half lengthwise.
  2. Scoop out seeds.
  3. Baste the inside of squash with a little olive oil.
  4. Place open side down on a parchment lined baking sheet.
  5. Bake at 350-degree oven for 45 minutes -1 hour..
  6. Remove when a fork pierces through. Set aside to cool.


  1. Once squash has cooled, using a fork scrape inside of squash until shreds come out. Measures about 4-5 Cups of shreds
  2. Add remaining ingredients and mix thoroughly.
  3. In a large skillet heat ½ inch of coconut oil over medium high heat.
  4. Using a slotted spoon or hands, place about 2 Tbl batter into hot oil and flatten into pancake.
  5. As batter gets to end squeeze any excess liquid off before frying.
  6. Place pancakes onto paper towel to drain. Serve with chive sour cream.
  7. May be kept in warm oven on low heat.
  8. For more instructions see our potato latke recipe HERE

Happy Hanukkah!  These are a great appetizer, dinner or served any time of the year!

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