Spaghetti Squash and Brie Pancakes

I don’t know about you, but anytime I cook up a spaghetti squash I ALWAYS end up having leftovers. The stuff is just so darn filling! My favorite ways to enjoy spaghetti squash is with meat and marinara sauce or a carbonara sauce – or so I thought. After my most recent spaghetti squash meal, I was left with about 2 whole cups of squash and zero sauce (ain’t that just always the case?). Sure, I could’ve just eaten that squash plain as is, perfectly good that way. But, I was in the mood for something a little more adventurous. Partly because I also had some brie laying around, and Lord knows I just can’t control myself around that stuff. So, Spaghetti Squash and Brie Pancakes were born!

These are actually somewhere in between a squash fritter and pancake. Pretty eggy. Which I don’t mind at all (eggs are one of my most favorite things on the planet – yes, really…). We had these for breakfast along side some bacon (of course), but these would also be great as a dinner side dish or whatever other food related moments you’d like to include them in. Easy to make, full or nutritious squash and eggs and ooey gooey brie. Yes, ma’am!

What you need:

• 2 cups Spaghetti Squash (cooked)
• 2.5 oz Brie
• 4 eggs
• 1/4 cup Tapioca Flour
• 1/4 cup Coconut Flour
• 1 tbsp softened butter, plus more for pan
• salt and pepper to taste
• Green Onions for garnish (optional)

What you do:

1. Combine all of the ingredients (except green onions) in a large mixing bowl. Mix well. Batter will be more runny than thick.
2. Heat butter (or cooking fat of choice) in a large skillet over medium heat.
3. Pour a ladle full of squash pancake batter into the heated skillet.
4. Let cook for about 4 minutes on one side before trying to flip it.
5. Flip pancake and cook until cooked through.
6. Repeat steps 3-5 until batter is gone.
7. Garnish with green onions if you so choose and enjoy!

The number one trick I’ve learned from cooking pancakes is to make sure the pan is well greased and flipping too soon is a big no-no. Be patient and add more butter/fat as needed to ensure you don’t have a big sticky sloppy mess. With a bit of patience and a lot of buttah these bad boys are sure to come out yum-o for ya!