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.

Crispy Noodle Pancake with 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.

Crispy Noodle Pancake

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.

Crispy Noodle Pancake
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.

Crispy Noodle Pancake

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,


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    1. It’s all that ghee! 🙂

  1. Do you think this would work with zucchini?

    1. Meagan, I don’t think it would crisp up, because the zucchini has a lot more water in it. It would still be tasty, however. If you try it I would try lightly salting the zucchini shreds first and then squeezing out as much water as possible before mixing in the egg–and let me know if it works!

  2. NOM! I just made spaghetti squash to go (boringly) with sauce. There is always extra… and now this will become a b-fast staple. NOM!

    1. Yay! I hope you like it 🙂

  3. […] 5. Crispy Noodle Pancake Here’s a crispy noodle pancake that doesn’t include any noodles at all. Instead you’ll be getting a vegetable serving, making this a perfect pairing with any meat dish to round things out and help you reach your 1:1 ratio of meat to veggies you want to follow. One serving suggestion they show is having eggs with it, and that will taste good too, since this will be akin to a batch of hash browns. The crispy flavor is what is going to hook most Paleo eaters, since crispiness is not something you’ll typically find in most Paleo foods. Buttery crisp squash thanks to the ghee means you’ll gobble this pancake up. […]

  4. OMG! It tasted just like real pancakes!! Made this morning and gave some to a friend and she loved it too – unbelievable. I had tried almond flour pancakes, cocnut flour pancakes, and other paleo low carb pancake recipes…. can’t believe this was so simple and is actually the best version of all, and just two ingredients!! awesome

    1. So glad you liked it!!

  5. I tried it tonight but it wouldn’t cook all the way through. Any suggestions would be greatly appreciated! I love the idea!

    1. Hi Caroline: I’m sorry it didn’t work for you; I would try using a larger skillet so you can spread it out thinner. Or cook it in two batches, again so it will be thinner. That should help it cook through.

  6. This is my 1st day going ‘Paleo’ I have a wonderful delivery service ‘imperfect produce’ – and what should arrive today? A spaghetti squash! I’m making it right now & looking forward to this dish.

    1. Hope you enjoyed the recipe!

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