INGREDIENTS

1/2 medium-sized spaghetti squash, baked until tender
1 tablespoon vegan mayonnaise
2-3 chopped scallions
1/4 cup finely chopped red bell pepper
pinch of sea salt and black pepper
1 teaspoon cumin (optional — we like a bit of heat)
1/2 teaspoon chipotle chili powder (optional — we REALLY like heat)
olive oil (for frying, and for coating the squash)
hot mustard and additional vegan mayonnaise for optional topping

INSTRUCTIONS

Slather a squash half with olive oil and sprinkle it with salt and pepper. Place it face-down in a medium-sized pan and bake it at 400 degrees for 50-60 minutes. The Flesh should be tender and fall apart into spaghetti-like strands with little difficulty.

Scoop the strands out of the skin and place them into a medium-sized mixing bowl. Add the vegan mayonnaise, chopped scallions, chopped red peppers, a pinch of sea salt and black pepper, and optional cumin and/or chipotle chili powder. Stir thoroughly!

For an additional bit of zest, toss in a few chopped jalapeno bits. The batter should be moist, but firm enough to hold a patty-like shape.

Heat a small amount of olive oil in a skillet on your stovetop. Scoop out a couple of spoonfuls of squash and place them in the center of your pan. Press them into a patty with your spatula.

Fry the patty on both sides. The squash is a bit sticky and can really soak up olive oil, so you might want to add a bit more. Your finished pancake should be slightly brown and crispy on the outside. It will shrink a little while cooking, so don’t be alarmed.

If desired, garnish your pancake with the mayo-mustard combination I described above. Or you can eat it plain! It’s great either way. Feel free to experiment with other toppings.

Makes about four pancakes. They’re quite easy to devour in one sitting, but since they’re moist in the center, you’ll probably want to avoid refrigerating them for more than a day or so. It’s best to eat them fresh, perhaps with a family member. Enjoy!