Pumpkin Spaghetti Squash Pancake

I had extra spaghetti squash and pumpkin so I was on a hunt for a recipe that included both of those ingredients. This recipe may seem odd, but it was great! It filled me up for hours and was a great change from your average breakfast dish.

xo Jackie

Prep Time: 5 minutes Yields: 1 serving (3 pancakes) 


  • 1 cup cooked spaghetti squash
  • 1 whole egg
  • 1/4 cup pumpkin puree
  • 1 packet of Truvia, or other zero-calorie, all-natural sweetener of choice
  • 1/4 teaspoon baking powder
  • dash of pumpkin pie spice
  • 1 tsp all natural peanut butter


iix together the egg, pumpkin, sweetener, baking powder and pumpkin pie spice. Stir in the spaghetti squash. Drop by heaping spoonfuls onto a nonstick griddle over medium heat; cook for about 5 minutes or until set. Flip and cook the other side. Warm the peanut butter in the microwave and drizzle over the pancakes.

Calories: 188

Fat: 8.6g

Protein: 11.7g

Sodium: 157.9mh

Carbohydrates: 19.8g

WW+pts: 5 pts

Modified from: Caras Cravings

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