Serves 8-10     adjust servings

Spicy spaghetti squash latkes

Preparation 10 min Prep Time
Cook Time 18 min Cook Time
Total Time 28 mins Total Time

These spaghetti squash latkes are spiced up with a little jalapeno and made a bit healthier with squash instead of potatoes.


  • 1 small yellow onion, diced
  • 1 small jalapeno, seeds removed and diced
  • 1/2 tablespoon coconut oil
  • 1 1/2 cup cooked spaghetti squash, squeezed of excess water
  • 1 egg
  • 2 tablespoons almond meal/flour
  • 2 tablespoons fresh parsley, chopped
  • coconut oil for frying


  1. In a medium skillet over medium heat, saute the onion and jalapeno with the 1/2 tablespoon coconut oil until softened, about 3 minutes.
  2. In the meantime, combine the squash, egg, almond meal and parsley in a large bowl.
  3. Once onion & jalapeno mixture is done, add it to the large bowl with the squash and mix together.
  4. Using the same skillet over medium-high heat, add enough coconut oil for pan frying (about 2 tablespoons).
  5. Spoon about 2-3 tablespoons of the squash mixture into the skillet and fry until brown and crispy (about 3-4 minutes) on the bottom, flip and cook on the other side until crispy.
  6. Carefully transfer latke onto a paper towel lined cooling rack.
  7. Garnish with extra parsley and serve with yogurt, sour cream or apples.
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