BAKED SPAGHETTI SQUASH FRITTERS
These crispy loaded fritters are perfect for parties. Baking them instead of frying cuts down on labor (and oil splatters). Be sure to squeeze as much of the liquid out of the spaghetti squash and onion mixture as possible--moisture is the enemy of crispiness.
Provided by Liz Mervosh
Categories Healthy Spaghetti Squash Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
- Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
- Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
- Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
- Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 11.7 g, Cholesterol 37.6 mg, Fat 9.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 186.8 mg, Sugar 4.5 g
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
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.
SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
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
EASY SQUASH FRITTERS
A great way to use that summer excess of zucchini or yellow squash. Everyone loves these fritters, even kids. In the summer we have these at least once a week. They go well as a side with almost anything.
Provided by K Hillbilly
Categories Side Dish Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
- Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 6.2 g, Cholesterol 30.1 mg, Fat 5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 175.8 mg, Sugar 1.3 g
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
BAKED SPAGHETTI SQUASH FRITTERS
Steps:
- For the spaghetti squash, slice it in half lengthwise, scoop out the seeds, and either: 1) place the spaghetti squash cut-side down in a 9X13-inch pan with an inch of water and bake at 400 degrees F for 30-35 minutes until a fork pierces through the skin very easily OR 2) use the beloved Instant Pot method detailed here (basically, add 1 cup of water and the rack to the IP, add the spaghetti squash, seal the lid, and cook at high pressure for 7 minutes, quick release the pressure, and you are good to go).
- Scrape out the tender, cooked strands of spaghetti squash when it is cool enough to handle. Measure 2 packed cups (about 16-18 ounces) into a medium bowl. Let the squash cool to room temperature.
- Preheat the oven to 450 degrees F.
- Add the egg, garlic powder, parsley, salt, pepper, panko, Parmesan, and flour to the bowl with the squash. Mix until evenly combined.
- Line a baking sheet with parchment paper and generously grease with nonstick cooking spray (don't skimp here or the fritters will stick!).
- Scoop out the fritter dough onto the prepared baking sheet in mounds, a couple inches apart. I use about 2-3 tablespoons for each fritter (works great to get a heaping scoop in my #40 cookie scoop and portion out that way).
- Flatten the mounds until they are evenly about 1/4-inch thick or so.
- Bake the fritters for 10 minutes until they are browning on the bottom. Remove the pan from the oven and using a thin, metal spatula, flip the fritters and bake for another 8-10 minutes until golden on both sides.
- Serve immediately!
Nutrition Facts : ServingSize 1 Fritter, Calories 45 kcal, Carbohydrate 5 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 190 mg, Fiber 1 g, Sugar 1 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
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