Spaghetti Squash Latkes with Apple Chutney

Latkes

Step 1

Cut the squash into large pieces and roast in a 250-degrees F oven until the flesh is soft and comes away from the skin easily, about 1 hour. When cool, discard seeds and scrape the flesh into a large bowl.

Step 2

Combine with beaten egg, garlic, chives, parmesan, and 1/2 cup of the flour and mix until everything is well incorporated. Don't worry if the batter is fairly wet and runny. Place the remaining flour in a shallow, flat-bottomed dish. With a serving spoon, portion about 1 ounce of the batter at a time into balls and drop them into the dredging flour one by one, flattening each into a pacake 1/4-inch thick. Dredge both sides.

Step 3

Cook latkes without crowding in a nonstick, hot pan seasoned with either butter, cooking spray, or oil, until golden brown. Flip.

Chutney

Step 4

Combine all ingredients in a nonreactive saucepan and simmer on low until apples are almost tender, 30 minutes plus, depending on the apple.