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Spaghetti Squash and Zucchini Pancakes

Spaghetti Squash and Zucchini Pancakes are savory and delicious. Serve with Greek yogurt and chopped chives.

My husband is the vegetable gardener in our household and I tend to the herbs. Every year he plants the usual suspects; tomatoes, cucumbers, beans, peas and zucchini but for the past few years, he’s been adding spaghetti squash to the mix and it has now become a garden staple at our house.

So for this weeks #SundaySupper “Squash Fest” I just knew I needed to use our favorite new garden staple along with some zucchini that I can’t seem to get rid of and the results were these wonderfully flavorful Zucchini and Spaghetti Squash Pancakes!

Warning: The hardest thing about making these pancakes (and that’s saying a lot because they really are simple to make) is the splitting open of the spaghetti squash.

Like all winter squash, the spaghetti squash has a pretty hard and durable outer skin that makes them slightly difficult to cut into. However, as long as you have a large and sharp chef’s knife you’ll be able to do it without much trouble and only a little brute force.

What I like to do is carefully insert my knife about 2 or more inches into the center of the squash so that the squash is kind of impaled onto the knife.

From there, I like to hold onto the knife handle and hit the squash firmly on the cutting board with the knife still inserted, like a hammer. By giving the squash a few good whacks on the counter with the knife inserted it will automatically split itself open without me having to fool too much with a sharp knife on a round, rigid and potentially dangerous surface.

Then I turn the squash over to the other side and repeat the process. Before long, the squash will be cut, pretty evenly in half without much angst or danger.

*Note: Once the spaghetti squash is cut in half and the seeds removed (a spoon works well for this but I used an old ice cream scoop) it needs to be roasted in the oven to bring out it’s optimum flavor and so that it can be easily shredded with a fork.

This takes approximately 30 minutes and then once cooked, it needs to cool completely. This step can be done earlier in the day if needed and then the batter can be assembled closer to when you’re ready to serve and eat.

Spaghetti Squash and Zucchini Pancakes /

Caution: The other critical step for having success with this recipe is to make sure to squeeze as much water as possible from the grated zucchini and onion before adding them into the bowl to be mixed. Because summer squash like zucchini (and most vegetables for that matter) is made up of mostly water, if that moisture isn’t released from the squash before it’s added the bowl,  the batter will be too liquidy and never set up like a pancake or have any structure in the skillet. The same is true with the onion, once grated.

Other than those three things, there are no more warnings, notes or cautions about this recipe other than this:

Warning! You will not be able to stop eating these Zucchini and Spaghetti Squash Pancakes so you better wear your stretchy pants!!!

Spaghetti Squash and Zucchini Pancakes via

Yield: 12-15  4″ round pancakes     Prep Time: 60 minutes (including the spaghetti squash roasting time)
Cook Time:  20-25 minutes

1 medium sized spaghetti squash, split in half, seeds removed and seasoned with salt and pepper.
1 large zucchini
1 medium red onion
3 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon pepper
2 large eggs
½ cup all-purpose flour plus 2 heaping tablespoons
1 teaspoon baking powder
¼ teaspoon freshly grated nutmeg
canola oil for pan frying
Greek yogurt for serving (optional)
chopped chives for garnish (optional)

-Preheat oven to 400 degrees.
-Using a sharp knife, split the spaghetti squash in half (see above instructions) and remove the seeds.
-Place the cut squash on a baking sheet and season the cut sides with salt and pepper.
-Turn the spaghetti squash  cut side down on the baking sheet and bake in a preheated oven for 30 minutes.
-Remove and cool completely. *Note – this can be done in advance.
-Using a box grater, carefully grate the zucchini and red onion.
-Working over the kitchen sink (or a bowl) squeeze out as much liquid as possible from the grated zucchini and onion. Set aside.
-Use a fork to scrape out the pulpy strands from the spaghetti squash and place them in a large bowl.
-Add the squeezed zucchini and onion to the spaghetti squash along with the garlic, salt, pepper, eggs, flour, baking powder and nutmeg. Stir well to combine.
-In a large saute pan, heat about 1 tablespoon of oil over medium heat.
-Carefully spoon about 2 tablespoons of batter (per pancake) into the skillet and pan fry for about 2 minutes until they’re a deep golden brown in color.
-Carefully flip each pancake, cover the pan with a lid, and continue cooking the second side for approximately 2-3 more minutes.
-Remove the pancakes to a plate to keep warm while and continue the same process the the remaining batter.
-Serve warm with some Greek yogurt and a garnish of chopped chives.

Here are a few (well, more than a few actually) step-by-step photos I took during the making of these pancakes that I hope will help you get a better feel for how they’re made. If you have any questions, please don’t hesitate to ask me in the comment section. I’m happy to answer any question or comments you may have.
Using a sharp chef’s knife, split the spaghetti squash in half lengthwise. *Note – for my tips on how to accomplish this easily, see my tips above. Season the cut side of the squash with salt and pepper and place the squash cut side down on a baking sheet. Bake in a preheated 400 degree oven for 30 minutes. Cool completely.

Use a fork to scrape out the fleshy strands from the inside of the spaghetti squash and place it in a large bowl. Use a box grater to grate the zucchini and red onion but make sure that you squeeze out as much liquid as you can before adding them into the bowl with the spaghetti squash.

Stir in the eggs, salt, pepper, garlic, flour, baking powder and nutmeg. Drop the mixture (about 2 tablespoons per pancake) into a skillet with about 1 tablespoon canola oil. Fry over medium heat (approximately 2 minutes) until browned on one side, flip, cover and then brown on the other side an additional 2-3 minutes.

Serve warm with Greek yogurt and chopped chives if desired.

Spaghetti Squash and Zucchini Pancakes with onion and nutmeg.

I had such a fun time during #SundaySupper Squash Fest. In all honesty, if it wasn’t for this weekends event, I probably wouldn’t have come up with this recipe and that would have been a travesty! No. Really! 😉

Want to see what everyone else in the #SundaySupper group of cooks and bakers came up with for Squash Fest 2014? Click on their links below and be ready to be blown away by all the tasty recipes and ideas….Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thanks so much for visiting me in my Kudos Kitchen. I truly appreciate you being here.
Until we eat again,

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Wednesday 10th of September 2014

Pinning- these look absolutely amazing!


Tuesday 9th of September 2014

What a great way to use up some veggies!