Noodles are probably the thing I miss most after giving up grains, and noodle pancakes were a personal favorite. They make a great base for just about anything–a quick stir fry, a fried egg, or just a spoonful of chile sauce. This version, made with spaghetti squash, is a pretty tasty substitute for the original. The texture is really similar and it is my new favorite carrier for a morning fried egg.
I cook my spaghetti squash whole, in the microwave, then I remove the seeds and scrape up the strands with a fork. Store the strands in the fridge until you are ready to use them, and you can have a noodle pancake ready in ten minutes. To microwave the whole squash, I poke several steam holes into the sides, then microwave on high until the tip of a knife slides into the squash fairly easily. The timing depends on the size of the squash, but I start with seven minutes and go from there. After it is cooked, remove the squash with oven mitts and let it cool completely before cutting it in half and removing the seeds. You don’t want a steam burn.
To make the pancake, it is helpful (but not necessary) to have a wide, fish spatula to flip the cake. It holds together pretty well due to the egg, but like a regular noodle pancake you need to flip it carefully. Don’t skimp on the ghee, or you won’t get those crispy bits on the edges.
- 1 large egg
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon ground white or black pepper (or to taste)
- 4 cups of cooked, "fluffed" spaghetti squash strands
- 3 tablespoons ghee
- In a medium mixing bowl, beat the egg with the salt and pepper. I sometimes add in a little minced garlic or chives at this stage--whatever you like. Use a fork to stir in the spaghetti squash strands until they are coated with the egg.
- In a medium skillet, heat two tablespoons of the ghee over medium-high heat. Add the squash mixture in and press it down into a round of even thickness. Let the pancake cook until the edges are starting to look golden--you can use the spatula to tip up the edge to see how it looks. When it looks nicely browned, use the spatula to carefully flip the pancake over. At this point, add the remaining tablespoon of ghee in around the edges, and let it cook until the other side is golden. Slide the cooked pancake onto a serving plate, and use a knife to cut it into wedges to serve. Best served hot out of the skillet.
If you have leftovers (that doesn’t happen here), you can re-crisp the pancake in a skillet before serving. This is really easy, and if you prep one squash on the weekend you can get at least a couple of pancakes out of it during the week. I think you will like this.
Thanks for reading,