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!
Spaghetti Squash Pancakes
Servings: 4 pancakes
Calories Per Serving: 94 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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
- Combine all ingredients in a large mixing bowl and blend well.
- Heat a small skillet on the stovetop, add butter or cooking spray.
- Pour in batter, and spread into a disk with a spoon.
- Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
- Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
- Serve warm, with an extra pat of butter if desired.
Leftovers never tasted so good!