Spaghetti Squash Vegan Latkes

Vegan spaghetti squash latkes, with coconut yoghurt and coconut sugared baked apple slices.

Spaghetti Squash Latkes

Nightshade-free crispy vegan latkes with absolutely no gluten!


  • 1 half large spaghetti squash, cooked (Or a whole medium squash)
  • 1.5 cups chickpeas, Canned and drained
  • 1/2 tsp kosher salt
  • 1 half small red onion
  • 1 cup avocado oil


  1. Preheat oven to 375 F (190 C).
  2. Cut spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place squash on a baking sheet or aluminum foil on the middle rack of the oven and bake for 40-50 minutes, until you can easily push through the meat with a fork.
  4. While the squash is cooking, dice the red onion.
  5. Place the onion and chickpeas in a bowl and blend with an immersion blender, or put in a food processor and blend until smooth.
  6. After squash is done baking, set aside to cool.
  7. Using a fork, run through the insides of the spaghetti squash, putting the tendrils into a medium sized bowl.
  8. Mix the spaghetti squash, salt and chickpea/onion mash together and form small patties.
  9. Heat the avocado oil in a deep frying pan on medium-high heat. When hot, fry the latkes on both sides until deep brown.


It is very handy to have a fry top for your pan for this recipe as the oil does jump out a lot. A metal mesh fry top helps keep the mess down and lowers the chance of burns.

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