Spaghetti Squash & Pumpkin Pancakes

I’m not gonna lie. As soon as I finished writing up last week’s entry on Brekkie Spaghetti, I turned to the last bit of leftover spaghetti squash and asked, “How are you gonna fuel me up today?” I was getting ready to go for a run and needed a little something. Something sweet (there’s a surprise) and energizing.

So I whisked it together with some egg(beaters), pumpkin, sweetness, and spices. And poured little mounds of it on a hot, nonstick skillet.

To be honest, this might have worked out better as a “scramble” or a frittata baked in the oven. Just sayin’, these were delicate little cakes and a little hard to handle. Kind of like trying to cook a latke on a griddle (I know because I’ve attempted numerous healthier versions). There’s a reason they are deep fried, my friends.

But nonetheless, however you manage to get it cooked, I urge you to drizzle one some (all natural, of course) peanut butter and congratulate yourself on being a champion of squash.

Then go do something active.

Spaghetti Squash & Pumpkin Pancakes (or scramble, or frittata)

1 cup (155gm) cooked spaghetti squash
1/4 cup liquid egg substitute, such as Eggbeaters (or 1 whole egg)
1/4 cup (60gm) pumpkin puree
1 packet of Truvia, or other zero-calorie, all-natural sweetener of choice
1/4 teaspoon baking powder
dash of pumpkin pie spice
1 tablespoon all natural peanut butter

Mix together the egg substitute, pumpkin, sweetener, baking powder and pumpkin pie spice. Stir in the spaghetti squash. Drop by heaping spoonfuls onto a nonstick griddle over medium heat; cook for about 5 minutes or until set. Flip and cook the other side. Warm the peanut butter in the microwave and drizzle over the pancakes.

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 188.3
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 157.9 mg
Total Carbs: 19.8 g
Dietary Fiber: 4.9 g
Protein: 11.7 g

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14 Responses to “Spaghetti Squash & Pumpkin Pancakes”

  1. 1

    GF Gidget — November 7, 2010 @ 2:28 pm Reply

    That has to be the craziest sounding combo I have ever heard! Way to go for it! hahaha!:-)

  2. 2

    Bridget — November 7, 2010 @ 2:48 pm Reply

    Um. I just had cake for breakfast. You win!

  3. 3

    Joanne — November 7, 2010 @ 3:06 pm Reply

    You my dear are the absolute queen of spaghetti squash. And pumpkin. And peanut butter. Basically, all the good things in life.

  4. 4

    AMY — November 7, 2010 @ 3:24 pm Reply

    sounds like a great combination, will have to put this on my list to try.

  5. 5

    newlywed — November 7, 2010 @ 3:30 pm Reply

    This looks great! I am loving your spaghetti squash recipes this fall!

  6. 6

    Erin @ EKat's Kitchen — November 7, 2010 @ 3:57 pm Reply

    What an awesome fall recipe! I bet this is fantastic, whether you have this breakfast, lunch or dinner! YUM~

  7. 7

    Denise Michaels - Adventurous Foodie — November 7, 2010 @ 7:53 pm Reply

    Looks like a great way to add a little extra goodness into pumpkin pancakes. (I posted my version of 'em today on my blog.) The more ways to get a little pumpkin into your body – the better. That's my motto. *wink* Thanks for your creativity.

  8. 8

    Shannon — November 8, 2010 @ 3:08 am Reply

    hehe, there is a reason they are deep fried ;) what a tasty twist on spaghetti squash!

  9. 9

    feerlessfood.com — November 8, 2010 @ 6:03 am Reply

    Yum! I'll have to try this version. The eggs or Eggbeaters are really the key to the fluffiness and consistency!

  10. 10

    grace — November 13, 2010 @ 10:13 am Reply

    there's a lot to love here, cara, but my favorite thing is the drizzle of peanut butter. delicious touch!

  11. 11

    Shannon — April 5, 2011 @ 1:17 am Reply

    hehe, there is a reason they are deep fried ;) what a tasty twist on spaghetti squash!

  12. 12

    Denise Michaels - Adventurous — April 5, 2011 @ 1:17 am Reply

    Looks like a great way to add a little extra goodness into pumpkin pancakes. (I posted my version of 'em today on my blog.) The more ways to get a little pumpkin into your body – the better. That's my motto. *wink* Thanks for your creativity.

  13. 13

    Erin @ EKat's Kitchen — April 5, 2011 @ 1:17 am Reply

    What an awesome fall recipe! I bet this is fantastic, whether you have this breakfast, lunch or dinner! YUM~

  14. Pingback: Pumpkin Spaghetti Squash Pancake « Dine In and Dine Out

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