OK, maybe the title for this post is lame, but the RECIPE IS DEEEE-LICIOUS! I had bookmarked this when I saw it in my latest issue of Vegetarian Times, and I made it tonight.
Can't say I would have predicted that I'd be putting "spaghetti squash," "spinach" and "fritter" in the same sentence, but I'm a believer now. These little flying saucers of goodness melted in our mouths and were totally satisfying. Give 'em a try!
My only caveat: the recipe says the recipe will make 16 2-inch fritters; I made 8. I don't think I did anything wrong, but...
SPINACH AND SPAGHETTI SQUASH FRITTERS
A lightly spicy combination of spinach and spaghetti squash is shaped into
crisp oven-baked fritters.
1 spaghetti squash (1½–2 lb.)
2 cups packed baby spinach
½ cup diced red bell pepper
1 large egg, lightly beaten
¼ cup panko breadcrumbs (I used some gluten free breadcrumbs I have stored in my freezer)
¼ cup all-purpose flour (again, GF)
¼ tsp. ground chipotle chile powder
1. Preheat oven to 375°F.
2. Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed. (OK, this method of prepping the squash to be cut is PURE genius. SO. Much. Easier.)
3. Cool squash cut side up 10 minutes. Scrape halves with fork to release strands. Measure out 21/2 cups strands.
4. Meanwhile, spread spinach on baking sheet. Bake 2 minutes, or until just wilted. Cool. Squeeze dry, and chop.
5. Stir together spaghetti squash, bell pepper, egg, breadcrumbs, flour, chipotle powder, and spinach in bowl. Season with salt and pepper, if desired.
6. Coat baking sheet with cooking spray, and increase oven temperature to 425°F.
7. Divide squash mixture into 16 2-inch disks; place on baking sheet. Bake 18 to 20 minutes, turning once.
from Vegetarian Times, Oct 2014, p. 69