Thursday, September 5, 2013

Spaghetti Squash and Fritters

I wanted to make herb spaghetti squash sans parmessan cheese to go with our lamb chops.  What I ended up with was yummy.


First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet.  Roast for about 40 minutes at 425˚.

Next, fork the long strands into a skillet heated and coated with a pat of melted butter.  Add herbs and spices.  I used garlic powder, salt, pepper, oregano.  I also added leftover caramelized onions.

Sauté until heated through and serve.

The next morning I made spaghetti squash fritters adapted from Empowered Sustenance.  This is by far the BEST use of leftover spaghetti squash I've ever made.  SO GOOD!


1 cup leftover spaghetti squash
1 egg
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional

  • Mix all ingredients together
  • Heat a skillet with butter (Julia Child said you can't have too much butter)
  • Scoop about a heaping spoonful into the skillet and fry like pancakes
Makes 4 fritters

*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing

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