Italian-Style Spaghetti Squash Fritters
Ingredients
The fritters
-
1
medium
spaghetti squash
-
½
cup
whole milk ricotta cheese
-
¼
cup
grated Parmesan cheese
-
1
unit
lemon zest
-
2
tablespoons
chopped fresh herbs (basil, rosemary, or thyme)
-
1
medium clove
garlic (minced)
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
1
large
egg (lightly beaten)
-
½
cup
all-purpose flour
-
¼
cup
panko bread crumbs
-
¼
cup
olive oil (divided)
The sauce
-
1
24-ounce jar
store-bought marinara sauce (about 3 cups, warmed)
Instructions
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the squash with 2 tablespoons of olive oil and season with salt and pepper.
- Place the squash cut side down on a parchment-lined baking sheet and roast for 45 minutes to 1 hour until tender.
- Once cool enough to handle, scrape the flesh of the squash into long strands, reserving 2 cups for the recipe.
- In a large mixing bowl, combine the reserved spaghetti squash, ricotta, Parmesan, lemon zest, herbs, garlic, salt, pepper, egg, flour, and panko, stirring until well combined.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Scoop heaping tablespoonfuls of the batter into the pan and cook until golden brown, about 3-5 minutes per side.
- Serve immediately with warmed marinara sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
364
Total fat
22g
Total carbohydrates
33g
Total protein
11g
Sodium
499mg
Cholesterol
62mg
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