Saturday, November 22, 2014

Spaghetti Squash, Quinoa and Parmesan Fritters!!!!


So I hear everyone always raving about Spaghetti Squash. Its delicious, its so good for you, its just like spaghetti. Well, i'm Italian....and I am pretty sure it is not spaghetti...LOL. So i decided to try and find a recipe that intrigued me enough to want to try it. And I did! I stumbled upon Julias Album, and found a lot of recipes that looked amazing! So I had to give this one a try!

Julia promised me these were going to be delicious, and she wouldn't lie to me...right??

So i set out to make them, my plan was to make them as a healthy side dish for our Thanksgiving dinner! And before I could serve them at Thanksgiving dinner at my parents house, I had to try them out for myself!

Before you get started mix and cooking, make sure you put your pan on the stove and get it real hot! Silly me, didnt believe the directions that the pan had to get hot - well it did and my fritters stuck to the pan...uggg....Fritters 1, Kristin 0.

Cooking the Squash
Turn your oven on to 425 degrees. Cut your squash in half. Scoop out the seeds. I lined my pan with tin foil, and then drizzled EVOO on the squash, and topped it with sea salt and black pepper. I placed it cut side down, and baked for 30-40 minutes. Once it was cool enough to handle, I scrapped with my fork, all the insides out - looking like spaghetti. I then took handfuls in paper towels and drained the liquid out, placed it in a bowl and set on the side.



Ingredients
2 eggs
2/3 cup flour (for gluten free version, use multi-purpose gluten-free flour)
2 cups spaghetti squash, cooked and wringed out
2 cups quinoa, cooked
1/2 cup Parmesan cheese, freshly grated
¼ cup fresh spinach, finely chopped (OPTIONAL)
1/2 teaspoon salt
For garnish:
2 green onions, chopped
dollop of sour cream or Greek Yogurt



Directions
Fritters:
In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, quinoa, Parmesan cheese, finely chopped spinach, and 1/2 teaspoon of salt. Mix very well until all the mixture has uniform consistency. Taste and adjust seasoning, if necessary. 

Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-full of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time.

Serve as is, or top with the dollop of sour cream or Greek yogurt and chopped green onions (delicious if served this way!).
So there it is!!!! I have to tell you, I knew it was squash, and not spaghetti - but on my goodness so delicious!!!!

A delicious, clean, guilt free treat the whole family will love. I can not wait until Thanksgiving so the family can enjoy!!