Spaghetti Squash Latkes

Spaghetti squash latkes are a great alternative to their potato filled brothers. They're lower on the glycemic index and a great way to sneak some new veggie's into your kiddo's diet. The best part is they're delicious! 

Happy first day of Hannukah my friends! How do you spell it, anyway? (C)han(n)uka(h)? I've been texting my family well wishes this morning and I seriously text 5 different versions within the hour.

Anyway, who doesn't love a good latke? We have some Hannukah parties coming up and I have a few family members who have to mindful of their blood sugar, so I wanted to try something new. I subbed spaghetti squash for potato but kept all of the flavor and texture you want from a good latke. When using spaghetti squash, it's important to get rid of some of that extra water. A cheesecloth is useful but if you don't have one, don't fret. It's easy enough to use your hands or a colander to get rid of that extra water. I use garbanzo bean (chickpea) flour in lieu of regular flour for some added fiber and protein. The cornstarch in the recipe helps the latkes get nice and crispy. 

You honestly can't tell the difference from a potato latke. They come out crispy and delicious just like a latke should be! 

Ingredients: 

• 1/2 spaghetti squash*
• 1/2 onion, grated 
• 1/4 cup garbanzo bean flour 
• 2 TBS cornstarch 
• A pinch + 1/2 tsp salt 
• 1/4 tsp pepper
• 1/2 TBS + 4 TBS olive oil 
• As desired: apple sauce, sour cream or plain greek yogurt

* You can purchase a whole squash or ask your grocer to slice the squash in half for you. 

Directions: 

1. Heat the oven to 375 degrees Fahrenheit. If you've purchased a whole squash, cut the spaghetti squash in half, lengthwise, and use a spoon to scoop out the seeds. Discard the seeds. Drizzle the 1/2 TBS of olive oil on the fleshy side of the squash and sprinkle with salt. Place the squash on a cookie sheet, cut side down. Roast until tender, ~40-50 minutes. Allow the squash to cool before handling. 
2. Once cool, use a fork to remove the stringy squash from the skin. 
3. Place the squash in a cheesecloth or fine-meshed colander and press out the water. Alternatively, with clean hands take handfuls of the squash and press out the water. Place the squash in a large bowl. 
4. Add the grated onion, flour, starch, salt, and pepper to the squash. Mix until well combined. 
5. Using your hands, form about 12 patties with the mixture. Each patty should be about 2 inches wide.
6. Heat a 2 TBS of olive oil in a large nonstick skillet over high heat. The oil should sizzle when the patties hit the surface. Fry the patties for about 1 minute on each side, or until golden brown and crispy. Add the remaining 2 TBS of olive oil as needed. 
7. Serve hot with applesauce, sour cream or plain greek yogurt. 

Yield: 12 Latkes

Serving size: 1 Latke

• Calories: 60cal
• Protein: .6g
• Fat: 5g
• Carbs: 4g
  • Fiber: .7g