I like spaghetti squash – it sort of astounds me. It’s amazing that you cook a normal looking winter squash and you end up with golden strands of spaghetti. I bought one at my farmer’s market and for whatever reason, it sat on my countertop for weeks. There are a hundred easy ways to cook it, but I just never got around to it and it started annoying me. I finally cooked it (I pierce with a skewer and place in 375 degree oven for 1 hour. Let cool, halve it lengthwise and scrape out seeds. Shred from stem to tip using the tines of a fork), and placed the golden strands in tupperware in the fridge, where it continued to annoy me and not get eaten. Pinterest to the rescue.
I found a recipe for fritters (which means little fried cakes of deliciousness). I changed it according to my tastes and what I had on hand, but literally until we were eating them I was largely dubious. When Rich asked what was for dinner on his car ride home I just talked really fast and low and used the words parmesan and bacon a few times. However, he was the first to offer praise (my mouth was too full). You taste parmesan, scallion and bacon because spaghetti squash doesn’t taste like much of anything, and the texture is sort of fun – tender on the inside with a nice crisp crust. I served them with a big salad and if you make them soon, asparagus would be a nice complement (plating and flavor-wise).
I don’t always put bacon and cheese in my dinners, but when working with a base as healthy as squash (40 calories per packed cup of cooked spaghetti squash), you can give in a little. These fritters were a really nice midweek surprise. OH and throw that squash in the oven over the weekend and you can store it (whole or shredded up) until you ready to make this. It will keep at least a week in your fridge.
Spaghetti Squash, Parmesan and Bacon Fritters
Serves 4 (makes 8 fritters)
4 bacon slices
2 c. packed fresh baby spinach
3 c. cooked spaghetti squash
1/3 c. white whole wheat flour
1/2 c. parmesan cheese
2 eggs, lightly beaten
1/2 c. thinly sliced scallions
1/2 heaping tsp. kosher salt
1/4 tsp. black pepper
2 tbsp. olive oil
1. Lay a paper towel on a dinner plate and lay bacon strips (not overlapping) on paper. Cover with a second paper towel and microwave for 4 minutes. Let cool, and finely chop.
2. Place 1 tbsp. water in the bottom of a microwave safe bowl. Add spinach to bowl and microwave 1 minute. Set aside to cool, and then squeeze out excess water.
3. Place squash, spinach, bacon, flour, cheese, eggs, scallions, salt and pepper in a large mixing bowl until combined.
4. Heat a large nonstick skillet over medium high heat and add oil – let oil heat for about two minutes before adding batter.
5. Using hands, scoop about 1/3 to 1/2 c. of the mixture and place in four rounds in the skillet. Let cook until golden brown and flip. Cook until golden brown and then remove to a plate; continue with the rest of the batter. Serve.