We are constantly looking for new recipes that are quick and easy, but also delicious. All while being good for you at the same time. This one hits all those points and will quickly become a family favorite. It is one I created one day due to what we had on hand at the time, but now it has become one we make often.
Spaghetti squash is a very versatile vegetable and this is just one of its many possible uses. To prepare the spaghetti squash, cut it in half lengthwise and scrape out and discard the seeds and pulp. Brush the surface lightly with oil and sprinkle with your favorite seasoning or just salt and pepper. Place the squash halves cut side up on a foil lined pan and roast in the oven at 350°F until somewhat fork tender, about 30-45 minutes depending upon the size of the squash. At this point the squash can be refrigerated until ready to proceed with the recipe below or any other use you had in mind.
Scrape the flesh of the squash with a fork and the squash will start to come apart in noodle like strands. Continue until all of the squash is removed and all that remains is the scraped out skin of the squash, which can be discarded. Proceed with the recipe as follows:
Spaghetti Squash Fritter Recipe
- 3 C spaghetti squash, cooked and scraped into “noodles”
- 2 eggs, beaten
- 3/4C hard grated cheese (Parmigiano Reggiano, Pecorino Romano, Locatelli)
- 1/2 tsp fresh ground black pepper
- 1/2 tsp of your go to seasoning (your favorite steak or vegetable blended spice)
- 1/4c chopped fresh parsley
Combine all ingredients in a mixing bowl and stir well to combine. Lightly oil and pre-heat a frying pan on medium heat. Drop a small scoop (2 tablespoons) of the squash mixture on to the frying pan and flatten slightly. Continue placing scoops of the squash mix on the pan as space allows. Cook the fritters until browned, about 3-4 minutes, then turn them to cook the other side. Remove them from the pan, serve immediately, and enjoy. We like to eat them with some tomato sauce, but however you eat them I am sure you will find them to be delicious!
This recipe will yield approximately 10 fritters about 2-1/2 inches in diameter. Each fritter contains 50 calories, 3g protein, 3g fat, 3g carbs, as well as being a good source of calcium, iron, magnesium, vitamin A, Vitamin D, and zinc.