Spaghetti Squash Fritters



Let's face it, a fritter is a fried mouthful of deliciousness — they can be sweet or savory and made with pretty much any kind of food.

Luckily, it’s easy to “health-ify” any fritter recipe. Instead of frying them in a pan of oil, you can bake them in the oven and still enjoy the crunchy crispiness — without all the fat. Ummm...win!

Spaghetti Squash Fritters

- Serves 6

- Side Dish Ingredients: • 2 cups cooked spaghetti squash, well-drained *see note below • ½ cup onion, finely chopped (approx. ¾ medium) • 2 cloves garlic, finely chopped • 2 Tbsp. chives, finely chopped • 2 large eggs, lightly beaten • 1½ tsp. finely grated lemon peel (lemon zest) • ½ cup panko bread crumbs, gluten-free • 2 Tbsp. cornstarch (preferably GMO-free) • ½ tsp. sea salt (or Himalayan salt) • ½ cup Parmesan cheese, grated • olive oil cooking spray

Instructions: 1. Preheat oven to 425° F.

2. Line baking sheet with parchment paper. Lightly coat with olive oil cooking spray. Set aside

3. Combine spaghetti squash, onion, garlic, chives, eggs, lemon peel, bread crumbs, cornstarch, salt, and cheese in a large bowl; mix until thoroughly combined.

4. Form spaghetti squash mixture into 12 ¼-cup patties. Place patties on prepared pan. Lightly coat tops with spray. Bake for 15 minutes, turning patties over after 7 minutes.

Notes: To cook squash, I cut in ½, placed on a plate in microwave on high for 7 mins.

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