This is the first of two new posts using the wonderfully versatile, über-healthy and easy to cook, Spaghetti Squash. To the uninitiated, Spaghetti Squash looks like an unassuming gourd until it’s cooked and combed through with a fork — at that moment it transforms into a gorgeous golden bowl of noodles (See my post on using Spaghetti Squash in place of noodles for pasta dishes).

But these noodles are special! Of course they are naturally gluten and dairy-free, but they are also fat-free, low carb, low calorie and full of vitamins! What’s more, my kids like them! (Ok, in the spirit of full disclosure, my daughter loves them and my newly-food-skeptical son now tolerates them only when smothered in marinara sauce, but hey, you take your healthy victories where you can!)

In this incarnation, I cooked the winter squash, combed through it and gathered my “noodles,” weighing out a pound (approximately 1 good sized squash), and transformed it in to latkes! Or, as my photographer dubbed them, “Squashtkes!”

They require very little oil to fry them, (if you’re making these for Hanukkah, don’t skip out on the oil though!), but if you want them extra-crispy, add more oil than I used. I’ve put a Mexican spin on these, but feel free to use alternative herbs and spices or serve with different sides and condiments. Think of the latke as the canvas on which you create the flavor palate for your meal!

Here, I served them with my favorite new “un-hummus”– Eat Well Enjoy Life® Sweet & Spicy Black Bean Hummus, chunky salsa and lactose-free organic sour cream from Green Valley Organics® (for more on these new products, tune into my radio broadcast on my “Fancy Food Finds“). Totally yum and healthy – now that’s what I call a great recipe!