Spaghetti Squash Latkes
Here's an alternate way to enjoy our autumn bounty. Serve this dish as an appetizer or an accompaniment to a meat dish. Many versions abound online, many using jalepeno, chilli and other hot peppers to add zip to the squash. Adjust according to your taste. Use a quick blast of the microwave to soften the peel of the squash and make the cutting process much safer.
Here are more ideas for unique Side Dishes you'll love.
Makes 15 to 18 latkes
Time: 20 minutes
Ingredients
1 medium spaghetti squash
2 tbsp. olive oil
1 small onion, chopped or grated
1 to 2 garlic cloves, chopped
1 tbsp. finely chopped ginger, chilli powder or jalepeno pepper
Salt and freshly ground pepper, to taste
2 eggs
1 tsp. baking powder
1/3 to 1/2 cup flour
Vegetable oil, as needed
Butter, as needed
Curry Yogurt Dip
1 1/2 cups yogurt
1 1/2 cups mayonnaise
1 tbsp. chopped mint (optional)
1 tbsp. chopped cilantro or parsley
Salt and freshly ground pepper, to taste
1 - 2 tablespoons curry powder, or to taste
Method
Put the spaghetti squash in the microwave and cook on high for 1-2 minutes, until a knife can pierce the peel safely. Don't overcook.
Preheat oven to 375 degrees F.
Cut the spaghetti squash in half. Scrape out the seeds. Drizzle olive oil over it and season the squash halves with salt and pepper. Bake on a rimmed cookie sheet with the cut side down until tender, about 45 minutes - 1 hour, until a fork can be easily inserted in the peel.
Remove the squash from the oven. Turn the squashes right side up let sit until cool.
When the squash is cool enough to work with, use a fork to scrape the strands of spaghetti squash into a large bowl. You should get about 5 to 6 cups of squash.
Put the squash in a colander and let drain for 10-15 minutes, or press the liquid out.
Put the squash in a bowl. Add the onion, garlic, ginger, and salt and pepper to the spaghetti squash. Toss lightly.
Add the eggs. Stir. Sprinkle in the baking powder, and then 1/3 cup flour. Mix gently to combine, adding more flour if mixture is too wet.
Heat a large non-stick frying pan over medium heat. Heat 2 tablespoons of vegetable oil and the more, if needed, to the pan. Spoon about 1/4 cup squash mixture and drop it into the pan. Flatten the mixture with a spatula and cook until golden brown on each side, about 3 minutes per side. Cook the latkes in batches to avoid overcrowding the pan.
Keep cooked latkes in the oven until all the batter has been used. Serve with the Curry Dip (below).
Curry Dip
Combine the yogurt, mayonnaise, cilantro or parsley and curry powder. Season with salt and pepper.
Spaghetti Squash Latkes
Here's an alternate way to enjoy our autumn bounty. Serve this dish as an appetizer or an accompaniment to a meat dish. Many versions abound online, many using jalepeno, chilli and other hot peppers to add zip to the squash. Adjust according to your taste. Use a quick blast of the microwave to soften the peel of the squash and make the cutting process much safer.
Here are more ideas for unique Side Dishes you'll love.
Makes 15 to 18 latkes
Time: 20 minutes
Ingredients
1 medium spaghetti squash
2 tbsp. olive oil
1 small onion, chopped or grated
1 to 2 garlic cloves, chopped
1 tbsp. finely chopped ginger, chilli powder or jalepeno pepper
Salt and freshly ground pepper, to taste
2 eggs
1 tsp. baking powder
1/3 to 1/2 cup flour
Vegetable oil, as needed
Butter, as needed
Curry Yogurt Dip
1 1/2 cups yogurt
1 1/2 cups mayonnaise
1 tbsp. chopped mint (optional)
1 tbsp. chopped cilantro or parsley
Salt and freshly ground pepper, to taste
1 - 2 tablespoons curry powder, or to taste
Method
Put the spaghetti squash in the microwave and cook on high for 1-2 minutes, until a knife can pierce the peel safely. Don't overcook.
Preheat oven to 375 degrees F.
Cut the spaghetti squash in half. Scrape out the seeds. Drizzle olive oil over it and season the squash halves with salt and pepper. Bake on a rimmed cookie sheet with the cut side down until tender, about 45 minutes - 1 hour, until a fork can be easily inserted in the peel.
Remove the squash from the oven. Turn the squashes right side up let sit until cool.
When the squash is cool enough to work with, use a fork to scrape the strands of spaghetti squash into a large bowl. You should get about 5 to 6 cups of squash.
Put the squash in a colander and let drain for 10-15 minutes, or press the liquid out.
Put the squash in a bowl. Add the onion, garlic, ginger, and salt and pepper to the spaghetti squash. Toss lightly.
Add the eggs. Stir. Sprinkle in the baking powder, and then 1/3 cup flour. Mix gently to combine, adding more flour if mixture is too wet.
Heat a large non-stick frying pan over medium heat. Heat 2 tablespoons of vegetable oil and the more, if needed, to the pan. Spoon about 1/4 cup squash mixture and drop it into the pan. Flatten the mixture with a spatula and cook until golden brown on each side, about 3 minutes per side. Cook the latkes in batches to avoid overcrowding the pan.
Keep cooked latkes in the oven until all the batter has been used. Serve with the Curry Dip (below).
Curry Dip
Combine the yogurt, mayonnaise, cilantro or parsley and curry powder. Season with salt and pepper.