Preheat oven to 275F. In large skillet, heat oil over medium-high. Add shallots and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.
To roast spaghetti squash, pierce with fork, and cook at 375F for 1 hour and 20 minutes, flipping halfway through.
Originally Submitted
2/4/2012
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