Spaghetti Squash Latkes with Roasted Garlic Salsa
  • 2 spaghetti squash1 pound total
  • 1large egg, beaten
  • 2tablespoons all-purpose flour
  • 1/2teaspoon kosher salt
  • A couple sprinkles black pepper
  • 1/2-3/4cup olive oil
  • Sour creamoptional
  • 1pound red tomatoes
  • 1head garlic, peeled
  • 1 jalapeño pepperseeded for less heat
  1. Make salsa: Bake tomatoes and garlic (drizzled with a little olive oil) at 350˚ for 15-20 minutes or until brown on sides. In a blender, combine tomatoes, garlic, jalapeño, and salt and pepper to taste; puree and set aside.
  2. Cut squash in half, remove seeds, place on a baking tray, and bake at 350˚ for 30–45 minutes. Remove from oven and let cool for 5- 10 minutes. Using a fork, rake squash to remove flesh in strands. Be careful not to get any skin into the mixture. Place squash strands in a bowl and mix with beaten egg, flour, salt and pepper.
  3. In a 12-inch or slightly larger nonstick pan, begin to heat olive oil over medium heat. Pat squash mixture into 3-inch round patties, making sure they are well condensed and sticking together nicely. You may need to use a paper towel to absorb extra liquid.
  4. Place 4 squash latkes in pan and fry on each side until brown and crispy. Each family likes their latkes at different consistencies, from slightly browned to almost black and very crispy.
  5. Remove latkes from oil and place on a platter layered with paper towels to absorb extra oil. Repeat until all latkes are made. Serve with salsa and sour cream, if desired.