Baked Parmesan Spaghetti Squash Fritters
Ingredients
-
1
medium
spaghetti squash
-
1
large
egg
-
1
teaspoon
garlic powder
-
3
tablespoons
chopped fresh parsley or 1 teaspoon dried parsley
-
½
teaspoon
coarse kosher salt
-
a pinch
black pepper
-
½
cup
panko bread crumbs
-
½
cup
freshly grated Parmesan cheese
-
¼
cup
all-purpose or whole wheat flour
Instructions
- Preheat the oven to 450°F.
- Prepare the spaghetti squash by slicing it in half, removing the seeds, and baking it cut-side down in a pan with water or using an Instant Pot.
- Once cooked and cool, scrape out 2 packed cups of spaghetti squash into a bowl.
- Add the egg, garlic powder, parsley, salt, pepper, panko, Parmesan, and flour to the squash and mix well.
- Line a baking sheet with parchment paper and grease it generously.
- Scoop the fritter mixture onto the baking sheet in mounds, flattening them to about ¼-inch thick.
- Bake for 10 minutes, then flip the fritters and bake for another 8-10 minutes until golden brown.
- Serve immediately.
Nutrition Facts (estimated)
Servings
12 fritters
Calories
45
Total fat
2g
Total carbohydrates
5g
Total protein
3g
Sodium
190mg
Cholesterol
16mg
You might also like