03/10/2014
Want to make the most of the winter squash while its still winter, try this healthy recipe! Cheers to healthy eating with spring on its way! Beautiful day for a walk, come check out our in-store specials.
Spaghetti Squash fritters
Spaghetti squash is perfectly named because its flesh separates into spaghetti-like strands. The mild flavor of spaghetti squash will not replace pasta’s taste however if you are one trying to limit your pasta intake because of calories or carbs, then you already have two reasons to choose this vegetable replacement. More importantly, spaghetti squash also delivers a range of nutrients, including fiber and vitamins C and A. There are several ways you can use this vegetable and I love all of them.
Ingredients:
•3 cups Spaghetti Squash
•1 cup Baby Spinach
•½ Cup Gluten Free Panko Breadcrumbs or any other gluten free breadcrumbs, I have also used almond meal before
•1 Tbsp Minced Garlic
•1 Tsp Turmeric
•½ Tsp Freshly Ground Black Pepper
•1 Tbsp chopped fresh parsley
•¼ Tsp Baking Powder
•2 Eggs
•1 & ½ Tsp of seaweed flakes - Dulse (optional)
•¼ Tsp red pepper flakes (optional)
•2 Tbsp Grated Fresh Organic Parmesan Cheese (optional)
•sea salt taste
•1 Tbsp Coconut oil, melted
Wash and cut the spaghetti squash in half, place cut side down on a baking sheet at 375F for 45 minutes.
Add a tablespoon of water to a pan and lightly sautee the spinach so that it is soft.
Once the squash is cooked, scoop the seeds out with a spoon then with a fork, rake across the squash sideways to get the spaghetti.
Mix all the ingredients except coconut oil in a bowl. If you find the mixture too runny, add a little more breadcrumbs.
Pre-heat the oven at 350F.
Use parchment paper, place it on a flat pan, coat it with coconut oil. Take the spaghetti squash mixture and form little balls about two tablespoons in size. I like to use an ice-cream scoop as I find it easier. Flatten them with a fork and bake for 15 minutes, take them out, flip them and bake for another 10 minutes.
These can be lightly fried also, heat a tablespoon of coconut oil in a large sauté pan. Lightly fry for about 7-8 minutes over medium-high heat, then flip and fry for another four minutes. Make sure these fritters are really golden brown.
I like to drizzle mine with honey, hmmm soo good.
omit the Parmesan and this is
