A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.
Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.
Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.
Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.
Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.
Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty. Repeat to make additional patties
Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.