Spaghetti Squash Latkes Recipe

Transform cooked spaghetti squash into crispy, lightly salted latkes (savory pancakes) with this easy tutorial.


White potatoes have triggered my osteoarthritis pain for years. I have tried them every which way and have repeatedly suffered inflammatory consequences. In response to that, I have begun to find creative alternatives to all my favorite white potato dishes. This recipe includes a surprising ingredient — spaghetti squash. If you cut pre-cooked spaghetti squash into rectangular shapes, then brown the outsides and salt lightly, it tastes very much like traditional latkes. Other types of squash taste too butternut-sweet or pumpkin-like; spaghetti squash has a neutral flavor. When you fry vegetables, they absorb the flavor of the fat used. This recipe is definitely higher in fat. I can eat this dish without an inflammatory reaction and enjoy it as a side dish for dinners and breakfasts.


  • 1 large spaghetti squash cooked
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper


  1. Prepare spaghetti squash; allow to cool overnight in the refrigerator.
  2. The next day, using a spatula and a knife, lift out a “rectangle” of squash and sit on a plate. Continue cutting and shaping until you have several “rectangles” of squash. Keep the pieces quite thin as thicker pieces are less crispy.
  3. Heat olive oil in a large frying pan on medium high heat.
  4. Sprinkle the top of a rectangle with salt and pepper, then place that side face down in the frying pan. Sprinkle the exposed side with salt and pepper.
  5. Cook about 3 to 5 minutes, or until the bottom side is browned.
  6. Flip over and continue cooking until the next side is browned.
  7. Drain on a kitchen towel, and serve warm.

More from Stacked with Flavor:


Help your family stay healthy, lose weight, feel better, and have more energy while reducing aches and pains and chronic inflammation. Stacked With Flavor allows you to discover Shawna’s secret of placing foods on top of another to enhance color, scent, and taste, and her herb and spice combinations to increase the flavor of your foods. Applying the knowledge Shawna gained from her guiding nutritionists and doctors to her daily life helped trigger a remarkable transformation; she went from taking medications as a solution to her health issues, to a life with more than 80 percent reduction in pain, reduced allergy reactions, improved moods, and increased energy, all without prescriptions.

Excerpted with permission from Stacked with Flavor by Shawna Coronado (Ogden Publications, 2019).

8/29/2019 2:07:03 PM

great read!



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