Spaghetti Squash Fritters
Pancakes come in all different forms - fully, protein, potato, and now - spaghetti squash! These fritters can be a delicious low-fat meal or snack to keep you going through the day.
These are easy to make and store for meal prep, heat them up and top with some greek yogurt for added protein.
INGREDIENTS:
1 medium spaghetti squash (530g)
1 cup (250ml) egg whites
1 teaspoon garlic powder
3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon coarse, kosher salt
Pinch of black pepper
1/2 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 cup all-purpose or whole wheat flour
DIRECTIONS:
For the spaghetti squash, slice it in half lengthwise, scoop out the seeds, piercing the back of the spaghetti squash a handful of times with a fork or knife, and then season the inside with salt and pepper. Wrap completely with tin foil, and bake in the oven for 30-40 minutes at 425F, or until you can begin to pull the squash apart easily with a fork.
Scrape out the tender, cooked strands of spaghetti squash when it is cool enough to handle. Measure 530g into a medium bowl. Let the squash cool to room temperature.
Once cooled, add the remaining ingredients: egg white, flour, bread crumbs, parmesan cheese, parsley, garlic powder, and salt and pepper to taste. Combine thoroughly.
Heating a large pan on medium/high heat, add your olive oil. When it's hot enough and the oil begins to shimmer, using a 1/4 cup, measure out your squash batter and portion out your fritters onto the pan. Use a fork to press down and make a more even shape - not too thin though! Wait a couple of minutes until the one side is browned and then flip to finish the opposite side.
Serve warm, topped with greek yogurt and garnished with parsley.
Makes 9 servings
Nutrition:
Cals: 104 calories
Protein: 6g
Carbs: 15g
Fat: 2g