1. Cut spaghetti squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes. When squash is cool enough to handle, scrape out the insides and squeeze out excess water.
2. Add spaghetti squash to a large mixing bowl. In the same bowl, add flour, cheeses, eggs, green onions, salt and pepper. Mix well to combine. Set batter aside while you heat oil.
3. Heat oil in a large pan over medium-high heat. Carefully add spoonfuls of batter to the hot pan. Flatten and shape the fritters with a spatula. Cook for 5 minutes, flip and cook for another 5 minutes.
4.Serve with a dollop of Greek yogurt and chopped scallions.
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|Serving Size: 1 (1048g)|
|Recipe Makes: 1|
|Calories from Fat: 1208 (64%)|
|Amt Per Serving||% DV|
|Total Fat 134.2g||179 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 63g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 179.3mg||55 %|
|Sodium 1360.8mg||47 %|
|Potassium 1143.7mg||30 %|
|Total Carbohydrate 120.5g||35 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 119.3g|
|Protein 57.8g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1883
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