• prep: 10 min
  • cook: 18 min
  • total: 28 min
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  • servings:
  • Summary

    These spaghetti squash latkes are spiced up with a little jalapeno and made a bit healthier with squash instead of potatoes.

    Ingredients

    • 1 small yellow onion, diced
    • 1 small jalapeno, seeds removed and diced
    • ½ tablespoon coconut oil
    • 1½ cup cooked spaghetti squash, squeezed of excess water
    • 1 egg
    • 2 tablespoons almond meal/flour
    • 2 tablespoons fresh parsley, chopped
    • coconut oil for frying

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 343 % Daily Value *
    • Total Fat: 30 g 46.32%
    • Saturated Fat: 23 g 117.34%
    • Trans Fat: 0 g %
    • Cholesterol: 1 mg 0.28%
    • Sodium: 186 mg 7.73%
    • Calcium: 27 mg 2.7%
    • Potassium: 118 mg 3.38%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 2 g 8.1%
    • Sugar: 4 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 3.27%
    • Vitamin C 6.23%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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