Ingredients: |
Ingredients: 1 medium spaghetti squash (you’ll end up with 2 packed cups of cooked spaghetti squash, 16-18 ounces)
1 large egg
1 teaspoon garlic powder
3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon coarse, kosher salt
Pinch of black pepper
1/2 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup all-purpose or whole wheat flour
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Directions: |
Directions: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! |
This recipe for Baked Parmesan Spaghetti Squash Fritters is from