Spaghetti Squash Pancakes

Spaghetti Squash Pancakes

One of many side dish recipes that pair well with wild game, from Tenderize the Wild: Marinades, brines and rubs


Every summer, we grow spaghetti squash. Right now, in mid-July, the blossoms have just made their appearance. But we don’t eat the blossoms. We wait until late August, when the rinds have turned hard. Then we collect them, bring them into the kitchen and arrange them on top of the kitchen cupboards, on the side away from the oven—all but one.  That one gets eaten right away.  The only question is which of our favorite recipes to use: my favorite is this savory pancake. John’s favorite is a hot plate of spaghetti squash smothered in homemade marinara sauce with lots of homemade Italian sausage and Parmesan cheese.

I think of that more as a winter dish…and it’s still grilling season and besides, my Mom and Grandma made the world’s best potato pancakes.

With an army of spaghetti squash always staring down at me in the kitchen, and a clear desire not to waste what I planted, fertilized, watered, weeded, watered and weeded, it was only a matter of time before spaghetti squash took over the spud cakes. (They’re also sweeter, so if you love potato pancakes, you’ll love spaghetti squash pancakes even more.)

Oh, and did I say spaghetti squash are easy to grow?  They are. And unlike that other easy-to-grow-squash–zucchini–you can store them on a shelf. No need for canning, freezing, pickling or dehydrating.

And what do you serve it with?  Grilled deer steaks, of course.  Or grilled wild cheeseburgers.  What’s in your freezer?

Spaghetti Squash Pancakes

Serves 4



1 medium spaghetti squash, about 3 cups cooked squash*

4 large eggs

½ medium yellow onion, diced

¼ cup flour

½ teaspoon salt

⅛ teaspoon coarse ground black pepper

½ cup French’s Crispy Fried Onions@

3-4 tablespoons oil, in all


  1. Split the spaghetti squash in half, remove the seeds, and cook it in the microwave until the flesh spools out easily in strands—just like spaghetti–about 5 minutes on high. (See the photo that introduced this recipe.) Remove the squash and let it cool enough to handle.  When you can handle it safely, scrape the cooked squash from the rind with a fork and set in a colander to drain.
  2. Place a large plate in the oven and preheat it to 200°F. When the spaghetti squash has drained 10 minutes or so, combine the squash, eggs, diced yellow onion, flour, salt, pepper and Crispy Fried Onions in a large bowl.  Mix well.
  3. Start a non-stick skillet on medium heat, with 2 tablespoons of oil.  When it’s hot, cook the squash pancakes 2 tablespoons at a time, until golden, turning once. Transfer them to the oven as you work, and continue cooking until all the batter is gone.  Add more oil as needed.

* The 5” diameter, 2” thick slice of squash, in the introductory photo, takes about 2 minutes in the microwave, on high. I cooked another chunk, an inch thicker, which took about 3 minutes.

Together the two halves of squash yielded almost 3 cups of squash, enough to make this recipe.

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