I thought I’d do something different to make spaghetti squash tasty. The patties are made of seasonings, dill, egg, feta cheese and flour. I pan fried the patties with non-stick spray so they wouldn’t be too heavy or absorb grease. This recipe makes about 20 patties.
Ingredients for about six servings
2 lb spaghetti squash
1 cup scallions – chopped
2 garlic cloves – minced well or mashed
1/4 cup parsley – fresh chopped
5 oz feta cheese – preferably a creamy less tangy type – broken up in small pieces
1 XL egg – beaten
1 teaspoon baking powder
1 teaspoon dill – I used dried
1 teaspoon salt – kosher or sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
non-stick spray – neutral variety like canola or vegetable
Set oven to 350 degrees F.
Put your washed whole squash in a pan with about 1/2 cup of water and cover with foil. Cook till slightly soft when your finger can dent the squash and a fork can just pierce it. The time will differ depending on the size of your squash. For me the squash was perfect in one hour. When the squash is done let it rest about an hour so the squash is cool enough so you can handle it. When cool enough to handle cut in half long ways and pull out the stringy seeds. Then scoop out the spaghetti with a fork.
Mix all the ingredients together in a large bowl.
Put a fry pan on medium heat with non-stick spray.
Do a tester patty with a slightly heaping tablespoon portion cooking it for about two minutes covered lightly with foil on one side and up to two minutes on the other side uncovered. To make sure you got the timing right and more importantly to make sure you don’t have to make any last minute adjustments for flavor or to make sure your mixture holds together well.
If the tester comes out the way you like it continue with making a few patties at a time not crowding the pan. About two minutes on medium heat loosely covered and another up to two minutes uncovered on the other side.
Let the patties drain on paper towels.
If desired serve with non-fat Greek Yogurt.
These are tasty and that’s The Forking Truth!