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.
Recipe by Seasonal & Savory at