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Nana's Latkes Lightened
Source: Chef Barrae

Spaghetti squash is used in place of grated potatoes in this traditional Hannukah recipe. Add just a bit of matzo meal and the rest is pretty much the same with the exception of the addition of a little flax meal.

Prep Time: 25 minutes
Cook Time: 75 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 31.7
Total Carbs 4.3 g
Dietary Fiber 0.9 g
Sugars 1.0 g
Total Fat 1.4 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 26.4 mg
Protein 1.2 g
Sodium 83.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 3/4 cup  spaghetti squash
1 tsp  olive oil
1 each  eggs
2 tbsp  Meal, flax seed, golden
2 tbsp  matzoh meal
1 1/2 tsp  baking powder
1 1/2 tsp  onion powder
1 tbsp  fresh chives
1 g  cooking spray
1 pinch  salt and pepper
  1. Preheat oven to 400 degrees F.To roast squash begin by carefully cutting it in half lengthwise and scooping out seeds. You can reserve them and toast them later. Drizzle the olive oil on the cut sides of the squash and season with salt and pepper if desired. Place them, cut side down, on a sheet pan and pierce the outside skin with a knife several times. Roast for about 40 minutes to 1 hour or until a knife inserted comes out easily and they are tender. Set aside to cool.
  2. When cool enough to handle remove spaghetti strands by raking with a fork from end to end. Set aside.
  3. To prepare the latkes place the strands of spaghetti squash in a large bowl and add the egg, flax meal, matzo meal, baking powder, onion powder and chives. Blend together with a fork so it stays light and fluffy.
  4. Drop by lightly packed 1/4 cup on a sheet pan that has been lightly coated with vegetable spray. Gently flatten to a pancake shape. Lightly coat the tops of the latkes with vegetable spray. You should have a dozen latkes by this measure.
  5. Bake for 14 to 16 minutes until golden brown on the bottom and carefully flip over with a spatula. If they are still too soft cook for another few minutes first. Bake for an additional 14 to 16 minutes. Cool on a rack or serve right away with no sugar added apple sauce or low fat sour cream if desired.

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