Spaghetti squash fritters make a great appetiser or healthy snack for the kids. There is no egg or flour in them making them a great low carb and grain free recipe.
Spaghetti squash is often used in place of pasta noodles, as when it is baked, the flesh becomes stringy. As well as being low in calories and carbs, it is a good source of fibre, B-vitamins, manganese and potassium.
MY LATEST VIDEOSAs many of you will probably know from my yakking on in other recipes (aka entertaining narrative) I often have trouble trying to source the ingredients I need in St Lucia. Hey, I live on one of the most beautiful islands in the region, I’ll take this challenge! I often embark on a weekly shopping roulette with a wish list in hand and about 10 back up plans in my head. There may be plenty of root vegetables for sale, but less of the low carb variety. Upon a weekly shop I came face to face with spaghetti squash on the shelves. After letting out a girlish squeal a couple went into the shopping trolley with no idea what I was going to do with them. I didn’t care. They were available for sale and I might not see them again for a while, so I needed to develop a couple of recipes.
With one I stuffed it with delicious treats (that’s another recipe for another day) but I wanted to do something else rather than stuffing the spaghetti squash or using it in place of spaghetti. Cooking it and making the spaghetti squash into fritters seemed worth a try!
When using cooked spaghetti squash I prefer to bake mine in rings in the oven. The cooked flesh is easier to handle, and they take a bit quicker to bake than cutting the squash in half. Butternut squash is also great cooked this way. You will need a strong sharp knife to cut them in half and just be extra careful whilst doing so.
Initially I had intended to bind the spaghetti squash mixture for the fritters with an egg and coconut flour. However, as I spooned the cooked mixture into the bowl and added the other ingredients it seemed moist enough to hold together. IF your mixture looks too liquid as vegetable quality can vary, then add low carb flour to bind it.
When binding the mixture to make the fritters, used your hands and squeeze into shape. Put them in the fridge to firm up a bit but feel free to gamble and fry them immediately. This would make a great spaghetti squash recipe to make ahead. You could make the fritters and store them in the fridge a day before you want to cook them. Handy for busy mothers who will be faced with hungry cries after school. Or for me when I am faced with a hungry Chief Taster after work. Same thing really.
I kept the flavours simple as I wanted a taste the spaghetti squash but added one jalapeno, so the fritter was not too bland. The possibilities of this spaghetti squash fritter recipe are endless. You could flavour with your favourite spice. Perhaps chilli, curry and a dash of cumin would be great. Different fritter flavours, not all together! Saying, that if you don’t experiment with flavour, you’ll never know!
Ingredients
- 1 Spaghetti Squash
- 2 Spring onion chopped
- 2 teaspoon Garlic powder
- 1 Jalapeno chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
COOK THE SPAGHETTI SQUASH
- Preheat the oven to 200C/400F degrees
- Cut the squash into rings, scoop out the seeds and any stringy strands.
- Place on a parchment lined baking tray and bake for 30 to 40 minutes until soft and golden
- Remove from the oven, all to cool before you handle them
MAKE THE FRITTERS
- Cut the cooked squash flesh from the outer skin and place in a bowl
- Add the spring onion, garlic powder, jalapeno, salt and pepper.
- Mix together well with your hands. The mixture will be moist but should hold together.
- Shape the mixture into small fritters with your hands and place on a plate.
- Chill in the fridge for at least an hour to firm.
- Heat the olive oil in a frying pan on a medium heat.
- Place the fritters in the pan and cook for 1-2 minutes each side until golden.
- Eat and enjoy!
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