Categories: Eats

Spaghetti Squash Pancakes

Happy Monday!

(This week I am taking the opportunity to feature a favorite recipe from the earlier days of m.e.l.t. While this recipe is not new, I hope you remember it fondly and take the time to make it again. Enjoy!  JC)

Who doesn’t love pancakes?!?  This week we’re featuring Spaghetti Squash Pancakes–a hearty dish that brings the heat with jalapenos and spices!

You could eat them for breakfast with a hearty dollop of plain yogurt and maybe some nitrate-free bacon and scrambled eggs.

Spaghetti Squash Pancakes are also a nice side dish for dinner.  While not a replacement for a flatbread such as naan, tortilla, or roti, the pancakes will complement a spicy Thai, Indian or Chinese main dish.

Serve the pancakes with your favorite green vegetable or a cold marinated vegetable salad along with the protein of your choice, and you’ve got a healthy, well-rounded meal!

Spaghetti Squash Pancakes

Adapted from a recipe from Martha Stewart Living


  • 2 tablespoons extra­ virgin olive oil, plus extra as needed
  • 1/4 cup yellow onion, minced
  • 2 jalapenos, seeded and minced
  • 3 tablespoons minced or microplaned peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3 cups roasted spaghetti squash, patted dry with paper towels
  • 2 large eggs, lightly beaten
  • 3 tablespoons coconut flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • plain Greek yogurt (optional)
  • Sriracha sauce



  1. Preheat oven to 275 degrees. In a large nonstick skillet, heat 1 tablespoon oil over medium ­high. Add onion, jalapenos, and ginger and cook, stirring, until softened, 3 minutes. Stir in cumin and coriander and cook for 1 more minute. Remove skillet from heat and scrape mixture into a large bowl.
  2. Add squash, eggs, coconut flour, salt, and pepper to the large bowl.  Mix well.
  3. Add another tablespoon of oil to the nonstick skillet and heat to medium.
  4. In batches, add batter in 1/4 cupfuls to skillet. Cook for 3 to 4 minutes on one side, then flip and cook another 3-4 minutes so each side is golden brown. Transfer pancakes to a parchment-lined baking pan in oven to keep warm.
  5. Continue cooking pancakes until all remaining batter is used. Add oil in teaspoon-sized increments when required during cooking.
  6. Serve pancakes warm from the oven with a dollop of yogurt and some Sriracha sauce for extra heat.




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