Why should leftover turkey have all the fun?

Every year at Thanksgiving we always have spaghetti squash. I do not know why. Maybe it is because no one other than dad and I like brussel sprouts and green beans or maybe it is because I had an obsession with it five years ago and ate it almost every day for two months! I had just discovered the delicious squash and went a little over board. Ok I take that back, a lot overboard.

See I actually had all these great meals planned for all the leftover turkey. The problem was, it was gone before I could get my hands on it. Actually I got my hands on it and made one awesome sandwich, but by the time I went to get my camera is was devoured. And not by me…….

We have way to many people in this house right now! Seven out of the ten are boys, grown hungry boys!

So I grabbed the next best thing. Spaghetti squash. Come to think of it this was the ONLY leftovers left in the fridge. Boys eat… A LOT. Boys want nothing to do with spaghetti squash or anything that does not involve turkey, mashed potatoes, and gravy.

These pancakes are awesome. Buttery, soft, and slightly chewy, they make the perfect lunch, side dish, snack, appetizer or even light dinner. They are definitely a savory pancake, but would really taste good any time! Seriously, if you do not have any leftover spaghetti squash it is worth making just so you can make these pancakes. They come together so quickly. Bonus, they are full of protein! But really and most importantly, they are so ridiculously goood!

Print
3.45 from 9 votes
The Recipe

Spaghetti Squash Pancakes

By halfbakedharvest

Course: Side Dish
Cuisine: American
Keyword: pancakes

These pancakes are awesome. Buttery, soft, and slightly chewy, they make the perfect lunch, side dish, snack, appetizer or even light dinner.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 pancakes
Calories 94 kcal

Ingredients

  • 1 cup cooked spaghetti squash
  • 2 eggs
  • 1/4 cup whole wheat flour white flour can be used
  • 1 tablespoon butter softened
  • salt + pepper to taste
  • 1/2 tablespoon butter for the pan

Instructions

  1. Combine all ingredients in a large mixing bowl and blend well.
  2. Heat a small skillet on the stovetop, add butter or cooking spray.
  3. Pour in batter, and spread into a disk with a spoon.
  4. Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
  5. Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
  6. Serve warm, with an extra pat of butter if desired.
Nutrition Facts
Spaghetti Squash Pancakes
Amount Per Serving (1 g)
Calories 94 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 93mg 31%
Sodium 141mg 6%
Potassium 57mg 2%
Total Carbohydrates 5g 2%
Protein 3g 6%
Vitamin A 5%
Calcium 1.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

Leftovers never tasted so good!