Spaghetti Squash Fritters with Sriracha Mayonnaise

Photo: Becky Luigart-Stayner; Styling: Cindy Barr  

Pair a basic side salad with tasty Spaghetti Squash Fritters with Sriracha Mayonnaise for a simple, flavorful meatless meal.

Yield: Serves 5 (serving size: 2 patties and about 2 teaspoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 8.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 6g
  • Carbohydrate: 19.6g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1.9mg
  • Sodium: 228mg
  • Calcium: 139mg

Ingredients

  • 1 (2-pound) spaghetti squash
  • 1 (8-ounce) package baby spinach
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • 2 large egg whites
  • 1 tablespoon olive oil, divided
  • 5 teaspoons canola mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon cider vinegar

Preparation

  1. 1. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghettilike strands to measure 4 cups.
  2. 2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
  3. 3. Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
  4. 4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.
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