Spaghetti Squash Latkes

I know, I know, its been over a month since I have posted.  I do have a good excuse, I moved during the Thanksgiving rush.  As many of you know, I work as both a baker and a bookkeeper.  I have a few passions in life and one is culinary and all things culinary and the other is business.  During the month of November, the bakery is so busy, that I step out from behind the accounting role and go back into my previous role as a baker.  I juggle the two.  It also happens that during that same period I moved 45 minutes south to Hamden, CT from West Hartford, CT.  All of that in one month and something had to suffer and it was my blog.  Then came December, well, Christmas time at the bakery....need I say more, but I can't ignore Hanukkah!  

The major food linked to Hanukkah is Potato Latkes.  Its the easiest recipe - grate potatoes, eggs, onions and a bit of flour.  (You can opt out of the onions.) Basically, its a simple recipe.  I love Latkes, but I needed to use up my Spaghetti Squash that I grew over the summer.  Viola! Spaghetti Squash Latkes.  They are so delicious, that I decided to continue making them even after Hanukkah is over! So, for Hanukkah next year, or better yet just as a side dish or an appetizer rush to get the Spaghetti Squash and make these delicious Latkes. 

Ingredients:

  • 1 pound / 454 grams - Roasted Spaghetti Squash
  • 5 tbsp - Extra Virgin Olive Oil (divided 4 tbsp and 1 tbsp)
  • 1/4 cup / 2 oz / 59ml- Extra Virgin Olive Oil for Sautéing 
  • 1/2 - Sweet Onion, sautéed
  • 2 - Eggs
  • 1/2 cup / 2 1/2 ounces / 70 grams - Bread Crumbs (for gluten free you can use almond flour)
  • 2 1/2 tsp - Salt (divided 2 tsp and 1/2 tsp)
  • 2 1/4 tsp - Pepper (divided 2 tsp and 1/4 tsp)
  • 1/2 tsp - Italian Dry Herbs

Directions:

Squash:

  • Preheat oven to 400 F / 200 C / Gas Mark 6
  • Cut the Spaghetti Squash lengthwise
  • Brush 4 tbsp Extra Virgin Olive Oil over both halves and sprinkle the 2 tsp of salt and 2 tsp of pepper. 
  • Bake for an hour turning the squash half way through. 
  • Let the squash cool and remove from the shell. 

Onion:

  • Sauté the onions in remaining 1 tbsp of Extra Virgin Olive Oil
  • Sprinkle with a little salt to sweat the onions 
  • Sauté till nicely browned

Spaghetti Squash Latkes:

  • Combine the Roasted Spaghetti Squash, Eggs, Bread Crumbs, Onions, Salt and Pepper and mix thoroughly. 
  • Heat the 1/4 cup / 2 oz / 59 ml of Extra Virgin Olive Oil in a Sauté pan (depending on the size of the pan, you may need more Olive Oil) 
  • Brown on each side. Each side should take between 3-4 minutes.  
  • Eat with either sour cream or applesauce. 
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