We’ve been working on using up an extremely large quantity of spaghetti squash that was harvested from our front yard. One recipe we have grown very fond of is Spaghetti Squash Latkes (or, as we affectionately call them, Squatkes).
- 4 cups baked spaghetti squash
- 2 cups grated onion
- 2 eggs
- salt and pepper
- 1/2 cup diced fresh sage
- 4 tablespoons matzo meal
1. Mix together the baked squash (ideally slightly undercooked, so it shreds well), onion, eggs, diced sage, and matzo meal. Add salt and pepper to taste (ex: 1 tsp salt, 1/2 tsp pepper).
2. Warm a big pan with 1 inch of oil to medium-high heat.
3. Form the mixture into patties, ideally as thin as they can be while still holding together well.
4. Cook for many minutes on each side – the idea is to thoroughly cook them through so that the center onions are softened and the egg in the mixture is completely cooked. It is best to burn the outside of the latkes so that the outside bits are crispy and dark brown – it can take a while!
My favorite way to eat them is with sour cream and strawberry jelly on top. The traditional way to eat latkes is with applesauce, but strawberry jelly is much tastier.