Spaghetti Squash Latkes

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Crispy, golden, and secretly packed with veggies — these Spaghetti Squash Latkes are a fun twist on the classic! Light, flavorful, and easy to make, they’re perfect for brunch, appetizers, or weeknight dinners. Serve with sour cream, applesauce, or your favorite toppings. Save this veggie-packed latke recipe for your next meal!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Breakfast, lunch

Cuisine: All Cuisines

Diet: Vegetarian

Servings: patties

Calories: 37kcal

Author: Danielle Wolter

Equipment

1 skillet
measuring tools
mxing bowl

Ingredients

3 cups spaghetti squash cooked *
½ cup breadcrumbs plain
¼ cup leek chopped
½ tablespoon garlic minced
½ tablespoon creole seasoning
¼ cup parmesan cheese grated
3 tablespoon chopped parsley optional
oil for cooking

Instructions

Cut spaghetti squash in half, lengthwise, then scoop out the seeds. Arrange cut side down on a baking sheet.
Bake at 400° for about 40 minutes. until the inside is easily shreddable,
Separate flesh into strands with a fork, then scoop out of the shell.
Place all ingredients in a large mixing bowl. Mix well
In a medium- to high-heat skillet. Add a few tablespoons of cooking oil.
Using a ¼ measuring cup. Loosing fill with mix and place each scoop in the hot skillet. Press the mixture to create an even patty. Cook each side for 3 to 4 minutes. (or till a golden brown)
After cooking each side, remove from the skillet and place on a lined plate to remove excess oil.
Serve with your favorite latke topping, applesauce, sour cream, and parmesan cheese.

Video

Notes

Drain your squash! If it’s watery, your latkes won’t crisp. Give it a squeeze in a towel if needed.
Don’t overcrowd the pan — you want those edges to brown, not steam.
Make them ahead! Fry them earlier in the day, then pop into a 350°F oven to re-crisp before serving.
Try flavored breadcrumbs for a fun twist.

Nutrition