Tuesday, November 16, 2010

Spaghetti squash pancakes with olive and chard pesto

As a person who tries not to waste food, it always bums me out when I don't get proportions right and end up having to throw something out. That happened to me the other night when I made eggplant parm with spaghetti squash.

I ended up with leftover egg wash, flour dredge, and squash. Why not put them all together?

The resultant pancakes are great on their own, served with applesauce and sour cream (like potato pancakes), or with a snazzy pesto.


  • 1-2 eggs
  • 1/4 C flour
  • 1/4 C red onion, chopped
  • 1/2 spaghetti squash
  • salt and pepper
  • 1 C cooking oil (you can use leftover oil from the eggplant)
  • 2 T extra virgin olive oil
  • 1 bunch chard
  • 2 cloves garlic, minced
  • 1/4 C olives
  • pepper
  • 1/2 C ricotta cheese

Mix the leftover egg and flour. Add another egg and the spaghetti squash. Add the flour gradually to get the batter to the consistency of pancake batter.

Add the chopped onions and mix completely.

Heat the oil over medium high heat in a smal pan. When a drop of water sizzles in the oil, gently drop a large spoonful of the batter in the oil. After about a minute, flip the pancake over. Cook on both sides till they are golden brown.

Saute the chard in olive oil till wilted and dark green. Put the chard in the blender with the olives, garlic, and pepper. Blend till chunky. To serve, put a bit of ricotta on a pancake and the pesto on top of the cheese.

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