A savory, gluten-free griddle cake recipe made with garlic-infused spaghetti squash laced with chives and coriander and topped with spinach, harissa, and poached eggs for a simple one-dish meal.
Adapted from Smitten with Squash by Amanda Paa.
Amanda's recipe originally calls for a gluten-free flour blend that contains xanthan gum. I played fast and loose with the flours and nixed the gum, as written here. Feel free to make this with Cup 4 Cup flour, which Amanda used to test her recipes. If gluten isn't an issue for you, trade the flours here for 3/4 cup all-purpose.
Nutritional values are based on one of four servings.