$\"Spaghetti$

plant based & free of gluten and top 8 allergens<\/p><\/div>\n

Spaghetti squash fritters are a delicious and healthier alternative to hash browns, potato pancakes or latkes.<\/p>\n

They’re versatile with under 10 ingredients, including spaghetti squash, quinoa, and spinach and pair perfectly with a cool dollop of allergy-friendly sour cream or applesauce, or even drizzled with maple syrup.<\/p>\n

Simply amazing…<\/p>\n

If you have never prepared spaghetti squash before, it’s much easier than you might think.<\/p>\n

The first step is to cut the stem off. Then split the squash in half lengthwise, by cutting from stem to end. Scrape out the seeds using a melon baller or spoon. Lightly rub olive oil on the inside of the halves.<\/p>\n

Place squash halves cut side down in a baking dish lined with parchment and bake in an oven preheated to 375-degrees F for about 40-60 minutes, until the squash can be easily pierced with a fork. The time depends on the oven, the size of the squash and its moisture content.<\/p>\n

When ready, remove from oven and allow to cool for 10 minutes before flipping over. Continue to cool for another 5-10 minutes.<\/p>\n

When the squash is cool enough to handle, use a fork to scrape and fluff the strands from the sides of the squash.<\/p>\n

$\"How$ <\/p>\n

$\"How$

mise en place<\/p><\/div>\n

Flax Eggs<\/strong><\/p>\n

If egg allergy or animal protein is not an issue, substitute 2 pasture-raised organic eggs for the flax eggs.<\/p>\n

To make 2 flax eggs, whisk together 2 tbsp flaxseed meal with 6 tbsp lukewarm water in a medium bowl. Allow to sit for 5-10 minutes.<\/p>\n

Easy Assembly<\/strong><\/p>\n

Using a hand held mixer, beat flax eggs on medium speed for 1-2 minutes. Add gluten-free all-purpose flour and 2 additional tbsp water and mix on low speed for about 30 seconds to combine. The batter will be thick.<\/p>\n

To the same bowl, add spaghetti squash, quinoa, cheese, spinach, and salt. Mix well with hands until the mixture has uniform consistency.<\/p>\n

Heat a large skillet over medium heat. When it’s hot, add olive oil. Frying in batches of 4-5 at a time, portion a scant quarter cup of batter for each fritter in the skillet. Slightly flatten to about 1\/2-inch in thickness and cook for about 3 minutes on each side, until golden brown.<\/p>\n

$\"Allergen$ <\/p>\n

Transfer cooked fritters to a baking tray and place in a warm oven (about 170-degrees F) while frying the remaining fritters.<\/p>\n

We had these this morning for brunch with applesauce, vegan sour cream, and maple syrup! And guess what? We ate ’em all!<\/p>\n

Chef Joel’s Tip<\/strong><\/p>\n

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We like to use a portion scoop to portion the batter, also known as a disher.<\/a> This ensures the fritters are uniform in size. For these fritters we used a #24 scoop, which often is identified with a red handle. The scoop holds about 3 tablespoons of batter.<\/li>\n<\/ul>\n
$\"Gluten$ <\/p>\n
For other recipes you might like, check out our latkes,<\/a>\u00a0 herb-roasted smashed potatoes,<\/a>\u00a0and\u00a0 spaghetti squash marinara.<\/a><\/p>\n