Rating: 3.5 stars
21 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 9
  • 5 star values: 2

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

Adam Hickman
Recipe by Cooking Light October 2013

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
35 mins
total:
55 mins
Yield:
Serves 5 (serving size: 2 patties and about 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Nutrition Facts

172 calories; fat 8.8g; saturated fat 1.5g; mono fat 4.3g; poly fat 1.8g; protein 6g; carbohydrates 19.6g; fiber 4g; cholesterol 4mg; iron 1.9mg; sodium 228mg; calcium 139mg.
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