Least favorite squash: spaghetti squash. It’s called such because, once cooked, it comes out all stringy, like spaghetti. And then there are all these gross looking recipes that treat it just like spaghetti, just dumping some red sauce on top. And let me tell you, that does not look appetizing to me. So, I searched for a recipe to mask the boring flavor and hide the texture: FRITTERS! This was by far the best recipe I found online, so thanks Too Many Chefs’ blog!
- 1 spaghetti squash
- 2 eggs
- 1/2 C. flour
- 1 t. pepper
- 1 1/2 t. ground nutmeg
- 1 t. salt
- 1 t. cayenne pepper
Very very carefully, with a good sharp chef’s knife, cut your squash in half. Scoop out the seeds. Roast in the oven at 375 for 45 minutes. Let cool and then use a fork to scrap the cooked squash out. It will naturally shred.
In a bowl, beat the eggs and then mix in the seasonings. Add the squash and then the flour and mix all together.
In a large skillet, heat a bit of vegetable oil (don’t waste your nice olive oil on this!). Scoop up the squash mixture and plop down into the hot oil. Fritter sized. Fry about 1minute for each side and then place on a paper towel. Consume when done.
Notes: Chris thought these smelled like breakfast (due to the nutmeg I’m sure). I thought “wow, looks like I’ll be giving away my spaghetti squash from here on.” These tasted fine, but they aren’t healthy (oil!) and take a bit of time. Spaghetti squash = meh.
Serving: 20ish fritters