Half Baked Harvest · by Tieghan Gerard★ 3.9 (39)
Spaghetti Squash Pancakes
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 10%
CARBS 9G31% OF CAL
2G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 7G54% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory spaghetti squash pancakes that are buttery and slightly chewy. Versatile enough for a light meal, side, or snack.
sideamericaneggs🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked spaghetti squash
- 2 eggs
- 1/4 cup whole wheat flour (white flour can be used)
- 1 tablespoon butter (softened)
- salt + pepper (to taste)
- 1/2 tablespoon butter (for the pan)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 10%
CARBS 9G31% OF CAL
2G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 7G54% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 259mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 30mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.