VIRAL Spaghetti Pancakes? 😳

Ingredients

• 1 medium Spaghetti Squash (about 2–3 lbs, washed and dried)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 tablespoon Unsalted Butter (softened, optional for finishing)
• 2 tablespoons Parmesan Cheese (freshly grated, optional)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it fully preheat.

   Time: PT5M

   Temperature: 200°C

2. Halve the Squash

   Place the spaghetti squash on a cutting board, slice it lengthwise with a sharp chef's knife, and scoop out the seeds with a large spoon.

   Time: PT10M

3. Season the Flesh

   Drizzle the cut sides with olive oil, then sprinkle evenly with salt and black pepper.

   Time: PT5M

4. Roast the Squash

   Place the halves cut‑side down on the baking sheet and roast for 45 minutes, or until the flesh is tender and can be easily pierced with a fork.

   Time: PT45M

   Temperature: 200°C

5. Cool Slightly

   Remove the squash from the oven and let it rest for 5 minutes so it’s safe to handle.

   Time: PT5M

6. Create the “Spaghetti” Strands

   Using a fork, scrape the flesh lengthwise; it will separate into spaghetti‑like strands.

   Time: PT5M

7. Finish and Serve

   Transfer the strands to a mixing bowl, toss with softened butter and grated Parmesan if using, then serve warm.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

8 g

Fiber

3 g