Go Back
–+ servings
Savory spaghetti squash pancake with crisp golden edges for Full GAPS

Spaghetti Squash Pancake for Full GAPS

A savory one-pan Full GAPS pancake made with baked spaghetti squash, egg, mineral salt, and a permitted cooking fat, with crisp golden edges and a tender center.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups baked spaghetti squash strands al dente
  • 1 whole egg lightly beaten
  • 2 tablespoons ghee coconut oil, lard, or freshly rendered animal fat, divided
  • Sea salt to taste
  • Freshly ground black pepper optional
  • 2 tablespoons fresh parsley finely chopped and divided (optional)

Equipment

  • 1 Medium mixing bowl
  • 1 Le Creuset Signature 10.25-inch Artichaut skillet
  • 1 Fitted lid
  • 1 Thin stainless-steel spatula

Method
 

  1. Combine the baked spaghetti squash strands and lightly beaten egg in the mixing bowl until the strands are evenly coated.
    Spaghetti squash and beaten egg mixed before frying the pancake
  2. Heat the skillet over medium heat and add 1 tablespoon of the cooking fat. Coat the bottom, then add the squash mixture and spread it into one 5- to 6-inch pancake.
  3. Season lightly with sea salt and optional black pepper, then sprinkle with half the optional parsley. Cover and fry over medium heat for 5 minutes.
  4. Add the remaining 1 tablespoon cooking fat over the pancake. Loosen the edges and bottom with a thin metal spatula, then flip the pancake in one piece. Season the second side lightly.
    Spaghetti squash pancake golden after the first side is flipped in an Artichaut skillet
  5. Cook uncovered for 5 minutes, until the second side is golden, the edges are crisp, and the center is set. Serve with the remaining optional parsley.

Notes

The 15-minute card assumes the spaghetti squash has already been baked. Bake it at 375 F until the strands shred easily but remain al dente and the edges are lightly brown, about 40 minutes. If a whole squash is difficult to cut, bake it whole for 20 to 25 minutes, then carefully halve, seed, coat the cut surfaces with permitted fat, and finish baking cut-side down. Optional Full GAPS toppings include fresh additive-free sausage or bacon, a fried egg, raw or properly cultured chevre after dairy introduction, raw honey, and properly prepared walnuts. Do not use prosciutto, avocado oil, or heated olive oil in this formula.

Tried this recipe?

Let us know how it was!