Once again I am amazed at the freakiness that is spaghetti squash. If you have never cooked with it, it is a sight to see. Once it’s cooked and you start scooping out the “spaghetti” with a fork?? Crazy. This recipe was actually really easy (except for the slicing in half of the squash!). The patties stayed together just fine, and they were GOOD! And I am not a fan of anything spicy, but that Sriracha mayo was the perfect dipping sauce! My kids didn’t love these, but that’s okay.
Spaghetti Squash Fritters with Sriracha Mayonnaise
(Cooking Light, Oct. 1013)
time needed: 55 min.
1 (2-pound) spaghetti squash
1 (8-ounce) package baby spinach
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons grated fresh Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
2 large egg whites
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% reduced-fat milk (I used Almond milk, plain)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon cider vinegar
1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.
2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.