As fall approaches, I have been looking for new squash recipes. Here’s one that shows spaghetti squash can be used in more ways than just replacing traditional pasta noodles.
- 2 cups cooked red quinoa
- 2 cups cooked spaghetti squash (Let squash cool, then wrap small amounts of squash in a paper towel and squeeze moisture out by hand.)
- ⅔ cup flour
- 2 eggs
- ½ cup shredded low-fat mozzarella cheese
- ½ cups grated Parmesan cheese
- ¼ tsp oregano
- ¼ tsp basil
- ⅛ tsp garlic powder
- Cooking spray or canola or olive oil
- Mix the quinoa and spaghetti squash together in a large bowl. Add the egg and flour and stir together. Add both cheese varieties and spices, then combine and mix well.
- Cook fritters in a waffle iron or pan fry them.
- Waffle iron: Heat the waffle iron. Spray well with cooking spray and add in the fritter mixture. Cook until done (generally 3 to 4 minutes — when fritters are easily removed from the waffle iron).
- Pan frying: Heat pan over a medium heat. Add in about 1 tsp of canola or olive oil to pan then add a heaping spoon (approximately 2 Tbsp) of fritter mixture to pan. Flatten the mixture slightly with a spatula. Cook 3 minutes on each side until slightly brown and crisp.
These fritters are so versatile! You can eat them plain, dip in your favorite sauces, or top with your favorite grilled or roasted vegetables. I topped mine with homemade tomato sauce featuring mushrooms and meatballs (my take on an open-faced meatball sub). In the winter I plan to use these fritters in place of the biscuits in my chicken and biscuits recipes. You can even have them for breakfast or brunch topped with your favorite style of egg!
½ waffle – recipe makes 6
Calories: 223, Carbohydrates: 25 g, Total fat: 8 g, Protein: 13 g, Sodium: 330 mg
*Time-saving tip: Instead of using red quinoa, use microwavable quinoa in the steamable bags found in the frozen foods section of your grocery store.