Spaghetti squash and zucchini pancakes are so good that you’ll forget they’re good for you! You’re going to love these savory vegetable pancakes!!
These delicious savory vegetable pancakes will soon become one of your go-to favorite side dishes, or even a vegetarian main course.
To make things go quicker, you can do the prep work in advance which will save plenty of time when everyone’s hungry. Read more about it…
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making savory squash pancakes is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- medium spaghetti squash
- red onion
- all-purpose flour
- minced garlic
- salt and pepper
- grated nutmeg
- canola, olive, or avocado oil
Kitchen tools and equipment needed:
- large skillet
- clean kitchen towel or sieve (for squeezing water from the grated vegetables)
- large bowl
- box grater or food processor
- baking sheet
- parchment paper
- chef’s knife
- cutting board
- wooden spoon
- slotted spatula
- nutmeg grater or rasp
Prepping in advance:
To make things go quicker in the kitchen, you can easily roast and prep the vegetables in advance for this recipe, and store them (covered in a bowl) in the refrigerator for up to 2 days until you’re ready to fry the pancakes.
Hot to cut open a 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 chef’s knife about 2 or more inches into the center of the squash.
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.
How to roast a spaghetti squash:
Once the spaghetti squash is cut in half and the seeds have been 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 its optimum flavor and so that it can be easily shredded with a fork.
I like to drizzle olive oil on the cut side of the squash and then use a pastry brush to coat the squash with oil. Then I season liberally with salt and pepper.
Place the prepared squash cut side down on a roasting pan, and roast in a preheated 400-degree oven for 30 minutes (see photo instructions below).
Cool the roasted spaghetti squash completely until it’s easy to handle.
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.
An important tip for making savory squash pancakes:
A very important 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 to the bowl, the batter will be too liquid and never set up like a pancake or have any structure in the skillet.
Squeezing the excess moisture from the grated vegetables can be done either in a clean kitchen towel (using the wrap, ring, and squeeze method), or by using a fine-mesh strainer to press the excess moisture from the vegetables after grating.
How to make spaghetti squash and zucchini pancakes:
- Using a sharp chef’s knife, split the spaghetti squash in half lengthwise.
- Remove the seeds and center pulp with a spoon (I used an ice cream scoop)
- Season the cut side of the squash with oil, 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 before removing the squash strands with a fork.
- 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, vegetable, olive, or avocado oil.
- Fry over medium heat (approximately 2 minutes) until browned on one side, flip, cover, and then brown on the other side for an additional 2-3 minutes.
- Serve warm with Greek yogurt and chopped chives if desired.
Additional spaghetti squash and/or zucchini recipes:
*Spaghetti Squash Soup (shown below)
Spaghetti Squash Soup is a wonderfully hearty, comforting, and healthy way to eat your veggies. This soup can be made with or without sausage so it’s perfect for anyone, or any table.
*Layered Zucchini Parmesan (shown below)
Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.
*Eggplant Zucchini Bread (shown below)
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
*Spaghetti Squash and Zucchini Pancakes (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s savory Spaghetti Squash and Zucchini Pancakes.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
SPAGHETTI SQUASH AND ZUCCHINI PANCAKES
- 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 olive oil, or avocado 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.
- -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 remaining batter.
- -Serve warm with some Greek yogurt and a garnish of chopped chives.
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