Sage & Spaghetti Squash Pancakes
  • 1 medium spaghetti squash
  • Olive oil, for drizzling
  • Salt and pepper
  • ¼ cup thinly sliced green onions
  • ¼ cup finely chopped parsley
  • 5 sage leaves, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • ¼ cup Pecorino Romano, grated
  • ¼ cup flour (I used Cup4cup gluten free flour)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • oil for frying-I used avocado oil
  1. Preheat oven to 400°F.
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Lightly drizzle the flesh with olive oil and season with salt and pepper.
  4. Roast in the oven, cut-side up for about 40 minutes or until tender.
  5. Let it cool slightly and with a fork shred the squash into strands.
  6. Place in strainer to drain any excess liquid and use paper towels to remove water.
  7. In a large bowl, combine the sliced green onions, chopped parsley, chopped sage leaves, and minced garlic.
  8. Add squash to the bowl.
  9. Fold in the egg, cheese , flour, salt, and pepper.
  10. Toss all of the ingredients together until the mixture is well combined.
  11. Using a soup spoon, scoop a generous amount of the squash mixture into your hands and form into patties, one by one, and lightly flatten.
  12. Heat oil in a large pan and fry your latkes on both sides. Try to make them thin so they will be crispy!
  13. Transfer the cooked latkes onto a paper towel-lined plate.
Recipe by Hugs and Cookies XOXO at