Paleo savory spaghetti squash pancakes
These garlicky grain-free fritters rely only on cooked spaghetti squash and eggs to stay together. Cooking the garlic briefly in a little oil tames its bite, while a heaping half cup of fresh parsley adds most of the flavor.
- One 16-ounce spaghetti squash
- Fresh parsley
- 2 eggs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 to 3 large garlic cloves
Bake the spaghetti squash
On a sheet pan, bake the spaghetti squash in the hot oven until tender when pierced with a fork, 30 to 35 minutes. Remove from the oven and let cool.
- Halve the squash lengthwise. Remove and discard the seeds.
- With a fork, scrape out the flesh. You should have about 2 cups cooked squash.
Prep the remaining ingredients
- Finely chop the garlic.
- Finely chop the parsley.
- Beat the eggs.
Make the batter and cook the garlic
Form and cook the pancakes
Nutrition per serving: Calories: 250, Protein: 9 grams, %DV Protein (50 grams): 36%, Total Fat: 20 grams, Saturated Fat: 3.5 grams, Cholesterol: 225 mg, Sugar: 5 grams, Added Sugar: 0 grams, Sodium: 360 mg, Carbs: 15 grams, Fiber: 3 grams, % DV 25 grams (Fiber): 12%