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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

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.

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  • 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!


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  1. 5 stars
    These are delicious! I made one batch, tasted one and then made a double batch using the rest of my spaghetti squash. My teen daughter loved them too. Thank you!!

    1. Hey Jennifer,
      I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan

    1. Hi Karen! I am sorry, but I do not have the nutritional information for this recipe. I hope you still enjoy this one! xTieghan

  2. 4 stars
    I always have leftover spaghetti squash that I need to use up & I loved this idea of using it for pancakes! I made this recipe yesterday although changed it up a little by using one egg & one flax egg, using all purpose gluten free flour and using dairy free butter and it turned out well! I blended up the ingredients in a blender. The inside was slightly mushy & maybe that is because I used a flax egg but I did enjoy it & will make again! Thanks!

  3. We had spaghetti squash for the 1st time tonight. My vegetarian 9 year old daughter, my meat free husband and I liked it. My 12 and 7 year old meat loving boys did not. My oldest in fact I thought was going to be sick at the table. Anyway, I think this recipe sounds great for the left overs.
    Do you have to puree the squash for this recipe or use it as is?

    1. I do not puree the squash and like to leave it as strands. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. These pancakes are the best ever!!!!
    I made one batch with sucralose and vanilla. So good!
    Next batch I made with garlic and onion. Made a gravy to go with them, or in my case sour cream. OMG so good!
    Thank you for this recipe. Definitely will be making them over and over again! 🙂

    1. Thank you Robin! SO happy you like them! Thank you so so much for making them and adding your own pizazz to them!!

  5. Just made it —- it was so good, some vanilla extract as The ShoeGirl mentioned in the 2nd batch was good, also a dab of pure maple syrup on the side for dipping with thin sliced apples, so good. I had made 2 spaghetti squash the priot day and then was lost on what to make with it. I cooked them in a crock pot on low all day, let them cool and it was so easy to cut open and take out seeds, then pulling the insides with a fork. I am so glad I found this recipe, my 1st squash a total success. Thank you.

  6. What is the best to make the spaghetti squash? I’ve used before in another recipe, but I scraped the squash out, is this what I should do?

    1. HI Kim! yes, just roast the spaghetti squash and scrap it out then it as directed in the recipe. Let me know if you have questions. Thanks!

  7. OMG these were SO good!!! Thank you 🙂 I just added a splash of vanilla to my second batch to sweeten them up a bit but they are delish with or without the addition. XO

  8. tHIS sounds delicious. I’m a strict carb and fat watcher. How many carbs, calories, and fat does this recipe have in it?????

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  12. Great idea! I’m going to have to give this a try. I though I had it bad with one grown male in the house, but you are feeding 7 of them??? ugh! Thank you for sharing your recipe on Foodie Friends Friday Linky Party. Please remember to link your recipe back to Thanks!

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