How to turn dinner leftovers into a delicious breakfast!


Ok so I know this sounds kind of insane but you HAVE to trust me on this one. You can make amazingly yummy and super nutritious pancakes out of your leftover spaghetti squash. They’re SO good. I personally like them better than James’ famous blueberry banana pancakes because these feel more like “real” pancakes to me and they don’t have that banana flavor that I’m not always in the mood for.

But I digress…
In case you’re living under a rock, you know that there is this super yummy alternative to pasta that tastes nothing like actual pasta but that looks like spaghetti and actually tastes good enough with your favorite pasta accouterment that you just kinda pretend like it’s real pasta. Enter spaghetti squash. The best way to make it (in my opinion) is as follows:



Simply roasted Spaghetti Squash (about 4 servings)


What you’ll need:

1 medium spaghetti squash (about 3.5 lbs)
olive oil for drizzling
salt & pepper

How to do it:

Preheat oven to 400º. Cut the spaghetti squash in half, lengthwise (see above for cutting tips- they can be a bitch to cut) and scrape the seeds out with a spoon. Drizzle the inside of each half with some olive oil and gently rub it in. Season with salt and pepper and place on a parchment lined baking sheet- cut side down. Bake for about 35- 40 min until you can easily pierce the skin with a fork and the squash is tender.
Place on a cooling rack and let cool for enough that you can handle it. Scrape all the insides out with a fork- the strands will resemble spaghetti.

That’s it! So easy. On this particular occasion I just topped it with some turkey meat sauce and a little pecorino and James, Jon and I ate it all up. Well, not all! I always save some for pancakes the next morning. It’s probably my favorite part about making it for dinner!


Ok now on to the good stuff!

These pancakes are SO yummy and fluffy and the texture from the spaghetti squash is just so satisfying. I really love these and hope you’ll try them! They’re gluten free, grain free, and junk free and they really hit the spot.
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Spaghetti Squash Pancakes (2 servings)

What you’ll need:

1 cup cooked spaghetti squash
1/4 cup almond flour
2 eggs
1 tsp softened vanilla bean ghee (or your butter of choice) plus more for the pan

How to do it:

Just stir it all up really well and pour about 1/4 cup scoops of batter into a hot pan with a little butter or ghee in it. Cook about 2-3 minutes and flip- just as you would traditional pancakes. Continue to cook until done and serve with your favorite maple syrup or whatever toppings your little heart desires. Enjoy!!


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