If you need a healthy happy hour snack, then this is it. Not only do these fritters pair well with a glass of cab, but your waistline will thank you. Spaghetti squash can replace any refined carbohydrate in your favorite recipes including heavy processed white flour pastas and white rice. With it's caloric content of only 31 calories per cup, you can stretch the volume of a healthy meal a long way! This recipe can be prepped a few hours in advance if you are entertaining guests- leave fritter batter in the fridge in a covered container until ready to pan fry.
3 cups cooked spaghetti squash (instructions below)
1 garlic clove, minced
1 tsp paprika
1/2 tsp cumin
1 tbsp chopped fresh parsely
1/4 tsp salt
1/4 tsp cracked pepper
2 tbsp panko bread crumbs
3 tbsp olive or canola oil
1/4 cup plain nonfat Greek yogurt (optional)
Preheat oven to 375 degrees. Cut spaghetti squash long ways in 1/2 and remove seeds. Place cut side down on baking sheet and roast for 30-40 minutes until squash is fork tender. Let cool. Scrape out squash flesh (it will resemble stringy spaghetti!) and place into a bowl. Wring any extra liquid out of the squash and measure out 3 cups for the recipe.
Place squash, herbs, spices, salt, pepper, egg, garlic, and bread crumbs in a bowl and mix well with a fork. Heat sautee pan to medium with 1 tbsp olive oil and prepare to pan fry. Use a heaping tablespoon for each fritter and pan fry until golden brown on both sides (2-3 minutes on each side). Gently remove from pan and let excess oil drain onto a paper towel. Use 1 tbsp olive oil for each batch until all cooked. Serve with a small dallop of Greek yogurt and chopped parsley for garnish.