Pumpkin Spice Latke

Ingredients

• 1 Large Spaghetti Squash
• Pepper to taste
• Salt to taste
• 2 tbsp Maple Syrup real, not pancake syrup
• 2 tbsp Cinnamon
• 2 tbsp Ground Ginger
• 2 tbsp Ground Clove
• 2 tbsp Freshly Grated Nutmeg
• 1 Cup All Purpose Flour
• 1 Cup All Purpose Flour
• Vegetable Oil For frying
• Powdered Sugar Optional for garnish

Directions

Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours. Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl. Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.Add 1/4″ of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.Fill a 1/4″ cup measuring cup with latke mix and pour in to the pan to form a patty.  Repeat to make additional pattiesFry until golden brown on each side. Dust with powdered sugar if desired and serve immediately. Rachel Katzman (2019), Where Carnivores and Herbivores Collide Blog: Pumpkin Spice Latke