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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

Author: Tieghan Gerard
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 pancakes
Calories Per Serving: 127 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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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

  • 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.
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Leftovers never tasted so good!

 

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Comments

  1. 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.

    Reply

  2. 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?

    Reply

    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!

      Reply

  3. 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

    Reply

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

    Reply

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  9. 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 http://www.foodiefriendsfriday.com. Thanks!

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