SPAGHETTI SQUASH PATTIES
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by ms jay.
Provided by internetnut
Categories < 30 Mins
Time 18m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
- Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
- Sprinkle with salt and pepper and serve with sour cream.
- For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.
Nutrition Facts : Calories 15.4, Fat 1, SaturatedFat 0.3, Cholesterol 24.8, Sodium 11.2, Carbohydrate 0.8, Protein 0.9
PROPERLY PREPARED SPAGHETTI SQUASH
This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.
Provided by BentSlightly
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-375.
- Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
- Place halves onto an oven safe cooking dish face up.
- Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
- Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
- Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
- Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
- Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
- Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
- WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
- If you ever had it served this way you know what I mean.
- You can also take any leftovers and add a little bit of flour, and make into patties and fry.
Nutrition Facts : Calories 45.8, Fat 0.5, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.1, Protein 1.4
YELLOW SQUASH PATTIES
Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
Provided by RS787878
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
- In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
- Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Nutrition Facts : Calories 150 calories, Carbohydrate 18.8 g, Cholesterol 27.6 mg, Fat 5.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 2.8 g, Sodium 952.8 mg, Sugar 0.8 g
SPAGHETTI SQUASH CROQUETTES
The long strands of spaghetti squash are easily transformed into addictive little croquettes that are crispy on the outside and fluffy in the middle. Serve them as an appetizer or add a salad for a lunch or light dinner.
Provided by Justin Chapple
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
- Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
- Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
- Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
- Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
- Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
- Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.
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