Spaghetti Squash Latkes

No Hanukkah is complete without latkes, and my version is definitely Keto-friendly. Enjoy!


  • 6 oz cooked Spaghetti Squash (about 1.5 cups)
  • 1 egg
  • 1 large minced scallion or
  • 3 T shredded yellow onion
  • 1/8 tsp garlic powder
  • 2 – 3 T grated Parmesan (or almond flour for dairy free)
  • Olive Oil for frying


  1. Cook your Spaghetti Squash (this can be done a day ahead) Slice in half, and scoop out seeds.
  2. In Instant Pot: Insert trivet. Put squash in cut side down. It’s fine if you have to angle them to fit 2 sides. Add 1 cup water. Seal, cook manual high pressure for 10 minutes. Release pressure. Carefully remove, they have steaming hot water in them! Let cool enough to handle.
  3. In Oven: Preheat oven to 400. Rub cut side with olive oil and place cut side down in casserole dish. Add enough water you’ve got about an inch of water in pan. Cook 50-60 minutes. Let cool enough to handle. You want the spaghetti squash to be extra soft not crunchy. So if it’s crunchy, put back in to cook a bit longer.
  4. Put in a drainer and press out any extra water.
  5. With a fork pull out the squash strings. Measure out 6 oz. of spaghetti squash strings
  6. Add egg, onion, garlic powder and 2 T of parmesan and mix together. Add more parm if it seems too wet.
  7. Preheat the oven to 300 degrees.
  8. In a frying pan, pour olive oil so it’s about 1/2 inch deep. Heat to medium high.
  9. Once it’s bubbling, scoop a 1/8th spoonful of the mix out and in your hand make “pancake” shaped and carefully put in oil. Continue until the pan is full and no pancakes are touching.
  10. Let cook 2-3 mins a side, carefully flip with spatula. They should be browned, not burned.
  11. When done, move to a parchment covered cookie sheet. Continue the frying process until all of the latkes are finished.
  12. Move the baking sheet into oven, heat 10 minutes. (this step is to bring them all back to hot, if storing skip this step and reheat before eating)

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