Healthy Spaghetti Squash Fritters
These healthy spaghetti squash fritters are a fun way to use this low-calorie fall veggie. They're easy to make and taste delicious!
Servings 10 Cakes
Calories 51kcal
Ingredients
- 1 medium spaghetti squash (about 3 cups cooked squash)
- 1 cup cooked quinoa
- 1/4 cup quinoa flour
- 1/4 cup nutritional yeast
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 1 large egg lightly beaten
- 1 - 2 tablespoons coconut oil (or oil of choice) for cooking
Instructions
- Preheat the oven to 400ºF. Cut squash in half lengthwise and scoop out the seeds. Place squash cut side down in a baking dish and add 1/4" in of water. Roast for 40 - 50 minutes, until a knife can easily penetrate the skin.
- Remove from oven, flip over and let sit until cool enough to handle. Scoop out the flesh with a fork into a clean, dry dishtowel. Squeeze as much water as you can out of the squash. Transfer to a mixing bowl.
- Add remaining ingredients to a bowl and fold to combine. The mixture should start to resemble a soft dough.
- Heat oil in a skillet over medium-high heat. Add cakes and cook until golden on one side, 2 - 3 minutes. Flip and cook for another 1 - 2 minutes. Repeat with remaining cakes.
- Serve immediately with a side of salsa, hummus or tomato sauce.
Video
Nutrition
Serving: 1fritter | Calories: 51kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 15mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg