Step 1

Roast and prepare the spaghetti squash.

Step 2

Preheat the oven to 375°F. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a lightly oiled or parchment paper-lined baking sheet. Roast the squash for 30 to 40 minutes, just until the flesh is al dente. Remove the baking sheet from the oven. Flip the halves over and set the squash aside to cool completely.

Step 3

When the squash is cool you can use a fork to shred the flesh into a storage container. If you won't be using it right away, store the spaghetti squash in the refrigerator for future use.

Step 4

Combine the cassava flour, eggs, and salt in a large bowl. Whisk this mixture into a smooth batter. Add the finely chopped leeks and spaghetti squash. Stir the batter and let it rest for 10 minutes.

Step 5

Preheat a small pan for the apples over medium-high heat. Slice the apples and add them to the pan with the butter and thyme. Sauté the apples until they are tender and starting to brown. Turn off the heat but keep them warm.

Step 6

Heat a heavy, tall sided skillet (I prefer cast iron) over medium-high heat. Add the avocado oil. When the oil is hot, drop spoonfuls of the latke batter into the oil and spread them out into round pancakes. If the oil is hot enough the batter will sizzle. Turn the heat down a tad if the latkes are browning too fast. Cook the first side for about 2 minutes then flip and cook the second side. I fry three at a time in my cast iron. When the latke is cooked to golden brown remove it from the pan using a slotted spatula. Let any oil drip back into the pan before plating.

Step 7

Place three latkes on each plate and top them with the warm sautéed apples and a dollop of sour cream.