Try this Spaghetti Squash Fritters recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350
2. Cut squash in 1/2. Spoon out the seeds. Place squash on lightly oiled baking sheet. Bake 30 minutes. Set aside to cool.
3. While squash is baking, heat skillet over medium-low. Add 1 tbsp oil. Saute onion and garlic, 5 minutes. Remove from heat and set aside.
4. Use a spoon to remove flesh from squash. Place in strainer and squeeze juice from flesh
5. Combine squash with flour and stir well to combine
6. In a seperate bowl, whisk eggs with salt, onions, and garlic
7. Add egg mixture to squash and stir to combine
8. Heat skillet over medium low
9. Spoon 1/4 cup squash mixture to pan, flatten. Cook 8 minutes per side
10. Keep warm in oven heated to 200
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 33 | ||
Calories from Fat: 10 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 69.8mg | 2 % | |
Potassium 108.1mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database 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: 33
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