Fastandeasyspaghettisquashfritters Food
SPAGHETTI SQUASH FRITTERS
These tasty spaghetti squash fritters are the perfect low carb alternative to potato pancakes.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
- Heat the butter in a large, 12-inch nonstick skillet over medium heat.
- Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.
- Serve immediately, topped (if desired) with sour cream.
Nutrition Facts : ServingSize 2 fritters, Calories 289 kcal, Carbohydrate 9 g, Protein 11 g, Fat 24 g, SaturatedFat 10 g, Sodium 524 mg, Fiber 2 g, Sugar 3 g
FAST AND EASY SPAGHETTI SQUASH FRITTERS
I came up with this in an effort to convince my family to like Spaghetti Squash... It worked! We're all hooked!
Provided by Foodiemama13
Categories Vegetable
Time 42m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- The best way to cook Spaghetti Squash is to stab it a few times with a small knife. Microwave on High for 7 minutes, roll it over, and nuke til it gives when you push on it (about 7 minutes depending on the size of your squash). Cool til you can handle it. Chop off the stem end, cut lengthwise, scoop out the fibers and the seeds. With a fork, scrape out the spaghetti. Mix with all other ingredients and pan fry by large spoonfuls til crispy and golden brown. Warning -- These are addictive!
Nutrition Facts : Calories 46.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 31, Sodium 18.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.2, Protein 1.4
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
SPAGHETTI SQUASH FRITTERS
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Provided by Julie Mayfield
Categories Dinner Side Squash Bacon Paleo Wheat/Gluten-Free HarperCollins
Yield Makes about 1 dozen fritters
Number Of Ingredients 7
Steps:
- Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
- Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
- Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
- Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it's hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
- When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.
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