Yields1 ServingPrep Time25 minsCook Time10 minsTotal Time35 mins
3tsppine nuts
2garlic cloves
½cupArabbiata sauce
⅓cupjulienned sun-dried tomato (not in oil)
2tbspgrated parmesan cheese
¼cupplus 2 tablespoons olive oil, divided
2large eggs
2cupschopped baby spinach
2cupscooked spaghetti squash
½cupchickpea flour
½cupItalian style panko breadcrumbs
finely chopped red onion
1
In large skillet, cook and stir pine nuts over medium heat 3 minutes or until lightly browned and fragrant; transfer to plate to cool. In food processor with knife blade attached, pulse garlic, sauce, tomatoes, cheese and pine nuts until finely chopped, scraping down bowl with rubber spatula. Slowly add 2 tablespoons oil through feed tube; process until thick and emulsified. Makes about 1 cup pesto.
2
In large bowl, whisk eggs; stir in spinach, squash, flour, breadcrumbs and onion. Makes about 3 cups.
3
In same large skillet, heat remaining 1/4 cup oil over medium heat. In 2 batches, drop squash mixture, about 3 tablespoons per fritter, into skillet; flatten with spatula into 3-inch circles and cook 5 minutes or until golden brown, turning once. Makes about 16 fritters.
4
Serve fritters with pesto for dipping.
Ingredients
3tsppine nuts
2garlic cloves
½cupArabbiata sauce
⅓cupjulienned sun-dried tomato (not in oil)
2tbspgrated parmesan cheese
¼cupplus 2 tablespoons olive oil, divided
2large eggs
2cupschopped baby spinach
2cupscooked spaghetti squash
½cupchickpea flour
½cupItalian style panko breadcrumbs
finely chopped red onion
Directions
1
In large skillet, cook and stir pine nuts over medium heat 3 minutes or until lightly browned and fragrant; transfer to plate to cool. In food processor with knife blade attached, pulse garlic, sauce, tomatoes, cheese and pine nuts until finely chopped, scraping down bowl with rubber spatula. Slowly add 2 tablespoons oil through feed tube; process until thick and emulsified. Makes about 1 cup pesto.
2
In large bowl, whisk eggs; stir in spinach, squash, flour, breadcrumbs and onion. Makes about 3 cups.
3
In same large skillet, heat remaining 1/4 cup oil over medium heat. In 2 batches, drop squash mixture, about 3 tablespoons per fritter, into skillet; flatten with spatula into 3-inch circles and cook 5 minutes or until golden brown, turning once. Makes about 16 fritters.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
