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Friday, June 5, 2015

Spaghetti squash fritters (gluten free)



Spaghetti squash fritters (gluten free)

This recipe was a request off of my McDougall group.  I am a little behind, it was requested almost two weeks ago.  But, better late......blah blah blah...:)
I really enjoyed making this recipe, it allowed me to try my hand at gluten free.  I have made very little in the way of gluten free.  Since this turned out so good, I will try more recipes.


Ingredients:

1/2c quinoa flour
1/4c brown rice flour
1/4c oat flour
1 T corn starch
2 tsp. baking powder
1/2 tsp. salt (optional)
2 tsp. Italian seasoning
1 T nutritional yeast
1/2-1 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
3/4c non dairy milk (I used cashew milk)
1/2 yellow onion, chopped small (1/4 inch)
4c cooked spaghetti squash (see end for easy instructions to prepare)

In a large bowl, add the first 11 ingredients and whisk to mix well.  Add the milk and whisk until it is mixed well and smooth.  It will be a thick batter.  Add the onions and spaghetti squash and stir with a spoon until very well blended.  It will take some elbow grease to get this mixed well.  Those long strings are a bit of a challenge.  I spent about 5 minutes getting this right.  
Place a large, nonstick pan on the stove over medium heat.  I used an ice cream scoop and scooped about 1/4c of the mix into the hot pan.  With an offset spatula or the back of a spoon, flatten to about 1/4-1/2 inch thick.  I was only able to fit two at a time.  Cover and cook for about 5 minutes.  Remove the lid and let cook another 3 minutes.  Carefully turn and cook another 7 minutes.  If you see they are getting too dark too fast, lower the heat a little.  If you find the middle is still dough like, cover and cook a couple extra minutes.  These will be soft because the squash is damp.  
Serve with your favorite marinara sauce and a sprinkle of dried basil.


**How to quickly cook spaghetti squash**
Cut squash in half lengthwise.  Scoop out the seeds and slimy strings, cover each half with cling wrap (make sure it is microwave safe) and place both halves in microwave, facing up.  Cook for 9-10 minutes.  Carefully remove from microwave and remove top.  Place a few sheets of paper towel on the counter and turn the squash over to drain for about 1/2 hour, or until you are able to handle without burning yourself.  
Then scratch the meat out with a fork and serve/use in recipe. :)

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