Spicy and Savory Spaghetti Squash Fritters

Season: Fall
Produce: Spaghetti Squash
Preparation: 30 min (w/ already baked squash), medium

Ingredients:
1 medium baked spaghetti squash (see below for directions)
1 egg
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon chipotle powder (or dice a fresh, seeded serrano pepper)
2 tablespoons Mexican oregano (regular oregano is fine too)
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup skim milk
2 cloves of garlic, minced
Canola oil

Directions: Scoop the spaghetti squash into a bowl. Mix it thoroughly together with all of the other ingredients (aside from the canola oil), to form a batter. Heat a large skillet on medium high. Once it's hot, add a generous amount of canola oil. Next, use a large spoon to add batter to the skillet, pressing each fritter flat for even cooking. Cook until they're golden brown and not too gooey in the middle, turning as needed. They are great with salsa on top! Serve while still very hot.

Note: I usually end up adding a lot of chipotle to this recipe as I make it. What I recommend, is making one and tasting it, then adding more spices as needed.

To Bake Spaghetti Squash: First, preheat oven to 375 degrees F, then cut the squash in half and scoop out the seeds. Afterwards, place the squash halves cut-sides down on a baking sheet and bake until medium tender, about 30 minutes, depending on size.

Credit: Kathlene Audette