Spaghetti Squash Pancakes
1 small to medium sized spaghetti squash, 3 cups cooked squash
2 Tbsp canola oil, divided
1 cup panko crumbs
1/2 Tbsp jalapeno pepper, finely chopped
1/4 cup onion, diced
1 clove garlic, minced
2 Tbsp chopped parsley
1/2 tsp salt
1/4 tsp fresh ground pepper
1 egg, lightly beaten
To Bake Spaghetti Squash
Preheat oven to 375°F (190°C).
Wash and dry squash. Cut in half lengthwise and remove seeds.
Place cut-side down on baking sheet and bake for 40 to 50 minutes until fork tender.
Once cool to the touch, use a fork to scrape the strings out of the squash halves.
You should get about 3 cups of spaghetti squash.
Place squash in sieve, hold over sink and using back of spoon or your hand, squeeze out as much liquid as possible. Or place squash in tea towel and squeeze out liquid. Discard liquid. Set aside.
In small fry pan, heat 1 Tbsp of canola oil over medium-high heat.
Add panko crumbs and stir to coat evently. Continue to stir until crumbs are an even golden brown. Remove from heat.
In large bowl, mix drained squash, hot pepper, onion, garlic, parsley, salt, pepper, 1/2 cup panko crumbs and egg.
Pour remaining panko crumbs on large plate.
Form a heaping tablespoon or ice cream scoop of batter into a ball and place on top of crumbs. Roll in crumbs to evenly coat the batter.
To Oven Bake
Preheat oven to 425°F (218°C).
Use 1 Tbsp canola oil to generously coat baking sheet to ensure crispy coating.
Place panko covered squash onto baking sheet and flatten.
Place baking sheet on middle rack of oven and bake for 10-12 minutes.
Flip and bake for another 8 minutes.
Serve and enjoy with apple sauce, sour cream, tzatziki or your favorite hot sauce.