Spaghetti Squash Latkes

While squash is raw cut off stem and cut a small sliver off of one side to create a flat spot for stability. Carefully cut in half lengthwise (seriously, be careful it will be hard to cut while raw).

Scoop out seeds. Rub 1 tbs olive oil all over inside and out of both halves (yes, skin too even though you won't use it). Place cut side down on a foil lined baking sheet.

Bake in a preheated 400F oven for 45 minutes, or until outside gives when poked (don't poke with your finger, though, to avoid burns lol). When done, remove squash. Flip cut side up and let cool completely.

Scoop out and shred squash into a large bowl. Add all other ingredients, stir to combine. Start with 4 tbs flour and add more as needed. You're looking for a typical latke batter consistency. Also, if you like less salt start with 1/2 tsp. We thought they were perfectly seasoned, but tastes differ.

Heat 3 tbs oil in a medium skillet over medium high heat. Carefully spoon about 1/3 cup worth of batter into the skillet for each latke (I could fit about 3 at a time in my skillet without over crowding).

Turn heat down to medium and cook till browned on first side, about 3-5 minutes. Flip and cook until browned on second side.

Transfer to paper towel lined plate and sprinkle with additional salt if desired.

Serve warm garnished with sour cream or Greek yogurt and chives or dill. Enjoy!