Spaghetti Squash Pancakes

Spaghetti Squash

1. Preheat oven to 375°F (190°C).
2. Wash and dry squash. Cut in half lengthwise and remove seeds.
3. Place cut-side down on baking sheet and bake for 40 to 50 minutes until fork tender.
4. Once cool to the touch, use a fork to scrape the strings out of the squash halves.
5. A small to medium spaghetti squash makes about 3 cups cooked squash.

Batter

1. Place squash in sieve, hold over sink and using back of spoon or your hand, squeeze out as much liquid as possible. Discard liquid. Set squash aside.
2. In small fry pan, heat 1 Tbsp (15 mL) canola oil over medium-high heat.
3. Add panko crumbs and stir to coat evenly. Continue to stir until crumbs are an even golden brown. Remove from heat.
4. In large bowl, mix drained squash, hot pepper, onion, garlic, parsley, salt, pepper, 1/2 cup (125 mL) panko crumbs and egg.
5. Pour remaining panko crumbs on large plate.
6. Form a heaping tablespoon or ice cream scoop of batter into a ball and place on top of crumbs. Roll in crumbs to evenly coat batter.

To Pan Fry

1. Heat 1 Tbsp (15 mL) canola oil in large fry pan over medium-high heat (add additional oil to re-coat pan as needed throughout cooking).
2. Place panko covered squash into hot pan. (Fry only two or three pancakes at a time to avoid crowding.)
3. Flatten squash and fry until brown and crispy, about 2 to 3 minutes per side.
4. To keep pancakes hot, place finished pancakes on a wire rack in a 250°F (120°C) oven. Do not stack.

To Oven Bake

1. Preheat oven to 425°F (218°C).
2. Use 1 Tbsp (15 mL) canola oil to generously coat baking sheet to ensure crispy coating.
3. Place panko covered squash onto baking sheet and flatten.
4. Place baking sheet on middle rack of oven and bake 10-12 minutes.
5. Flip and bake another 8 minutes.
6. Serve and enjoy with apple sauce, sour cream, tzatziki or your favourite hot sauce.