Spaghetti Squash Fritters With Sriracha Mayonnaise Recipe

Name: Spaghetti Squash Fritters With Sriracha Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) spaghetti squash; 1 (8 ounce) package Baby Spinach; 1/2 cup panko breadcrumbs (Japanese breadcrumbs); 2 tablespoons grated fresh parmesan cheese; 1 tablespoon minced garlic; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon baking powder; 2 large egg whites; sriracha mayonnaise; 1 tablespoon olive oil, divided; 5 teaspoons canola mayonnaise; 2 teaspoons 2% low-fat milk; 1 teaspoon sriracha sauce (hot chile sauce, such as Huy Fong); 1 teaspoon cider vinegar

Servings: persons

1 (2 lb) spaghetti squash
1 (8 ounce) package Baby Spinach
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons grated fresh parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon fresh ground black pepper
1/4 teaspoon baking powder
2 large egg whites
sriracha mayonnaise
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% low-fat milk
1 teaspoon sriracha sauce (hot chile sauce, such as Huy Fong)
1 teaspoon cider vinegar

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.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2 lb) spaghetti squash, 1 (8 ounce) package Baby Spinach, 1/2 cup panko breadcrumbs (Japanese breadcrumbs), 2 tablespoons grated fresh parmesan cheese, and more.

Yes, Spaghetti Squash Fritters With Sriracha Mayonnaise falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Fritters With Sriracha Mayonnaise

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