New Breakfast Ideas Healthy Breakfast Recipes Spaghetti Squash Fritters

Squash Fritters Recipe Diethood

WEBSep 25, 2015 · Heat the butter and olive oil in a large nonstick skillet. Add the diced peppers and salt and continue to cook 3 to 4 minutes, or until …

1. Prepare spaghetti squash according to this recipe HERE.
2. Preheat oven to 425F.
3. Line 2 baking sheets with foil and grease with olive oil cooking spray. Set aside.
4. In the meantime, prepare the greens mixture.

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Spaghetti Squash Fritters Step Away From The Carbs

WEBOct 21, 2021 · Place the squash halves on a plate, cut side down, and add a little water. Return to the microwave and cook until the squash is very …

1. Pierce the squash with a fork 10-15 times then place it in the microwave and cook on full power for 5 minutes.
2. Carefully cut the squash in half and scoop out the seeds.
3. Place the squash halves on a plate, cut side down, and add a little water. Return to the microwave and cook until the squash is very tender, about 5-6 mins.
4. Let it cool, then scoop out the cooked squash.

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Baked Spaghetti Squash Fritters EatingWell

WEBApr 22, 2024 · Whisk egg white in a small bowl until frothy; stir into the squash mixture. Scoop about 3 tablespoonfuls of the squash mixture …

1. Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
2. Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
3. Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
4. Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.

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