One of the neatest ways to use leftover spaghetti squash is to make pancakes. These are simple and can be seasoned to be savory or sweet depending on your preference.
1 cup gluten free oats flour
1/2 cup almond flour
1 cup spaghetti squash
1 tsp coconut oil or palm shortening
1/4 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard seed (optional)
Warm skillet on stovetop at medium. In food processor, make oat flour. Add remaining ingredients to make batter. Make 1/4 cup sized pancakes.
Serving option: top with coconut butter.
Note: For a nut-free option, omit almond flour & increase oat flour.