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Spinach and Spaghetti Squash Fritters

Yields1 ServingPrep Time25 minsCook Time10 minsTotal Time35 mins

Spinach and Spaghetti Squash Fritters

 3 tsp pine nuts
 2 garlic cloves
 ½ cup Arabbiata sauce
 ⅓ cup julienned sun-dried tomato (not in oil)
 2 tbsp grated parmesan cheese
 ¼ cup plus 2 tablespoons olive oil, divided
 2 large eggs
 2 cups chopped baby spinach
 2 cups cooked spaghetti squash
 ½ cup chickpea flour
 ½ cup Italian 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.

Nutrition Facts

0 servings

Serving size

8

Amount per serving
Calories213
% Daily Value *
Total Fat 16g21%

Saturated Fat 2g10%
Cholesterol 48mg16%
Sodium 247mg11%
Total Carbohydrate 14g6%

Dietary Fiber 2g8%
Total Sugars 4g
Protein 6g

* 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.