Spiced Spaghetti Squash Pancake + Herb-Tahini-Miso Sauce

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This spiced spaghetti squash pancake is a magical mix between a socca and a savory pancake. Cooked spaghetti squash gets mixed with warming spices, fresh herbs, an egg, some chickpea flour, and pan-fried to create a delicious vessel for whatever you chose to pile on top of it. Personally, I can get bored of the texture of regular cooked spaghetti squash and this recipe transforms the vegetable into a whole new dish that is crispy on outside, has tons of flavor, and is really simple to make. How I top mine for breakfast is with fresh baby greens, slices of avocado, tomato, a fried egg, and my herb-tahini-miso sauce (recipe below). For lunch or dinner I top mine with mounds of fresh arugula, roasted carrot and fennel, and more herb-tahini-miso sauce. (My herb-tahini-miso sauce is pretty much delicious on most things like protein, veggies, grains, salads, etc). Another idea is slathering yogurt over it and topping with fresh arugula, a drizzle of olive oil, and fresh tomato. You could also stuff it with a fresh herb salad and fold it into a crepe! The possibilities are really endless. You can play around with the spices and herbs as I love to do and incorporate your favorites into the pancake.

Makes 2 large pancakes


1 1/2 cups cooked spaghetti squash

1 egg

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp za’atar spice

salt and pepper

handful of fresh herbs (cilantro/basil/parsley)+ sliced scallions

2-3 Tbsp chickpea flour

olive oil


To the cooked spaghetti squash strands, add the herbs and spices, salt and pepper to taste, and a little olive oil if squash looks dry. Add the egg, and 2 tablespoons of chickpea flour and stir until combined. If the mixture feels too wet, add another tablespoon of chickpea flour.

Heat a nonstick pan on medium heat, add a little olive oil to coat the pan. When oil is hot, add half of the batter and spread it out with a spatula until it is thin and round in shape. Cook until the bottom is golden and brown, and carefully flip and brown the other side (5-8 minutes total). Slide the pancake onto a plate and continue with remaining batter. Add the toppings and enjoy!

Herb-Tahini-Miso Sauce

1 bunch of fresh herbs (cilantro/basil/parsley/chives)

1 small knob of fresh ginger root, grated

1 garlic clove

juice of 1 lemon

juice of 1 lime

1 Tbsp apple cider vinegar

1 Tbsp miso

2 Tbsp olive oil

2 Tbsp tahini

salt and pepper


Toss the herbs, ginger, garlic, citrus juice, and apple cider vinegar into a food processor. Pulse until everything is combined. Next, add the miso, olive oil, tahini, salt and pepper and process until everything is smooth and runny. Taste and adjust seasonings, and then add it to pretty much anything.








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