Thursday, March 31, 2016

Spaghetti Squash Patties

When life gives you lemons, make lemonade. And when life gives you squash, you make squash patties!  I made a TON of spaghetti squash for life group earlier this week and we didn't feel like spaghetti again last night....of any kind, so I whipped up these with a recipe I made up using the ingredients I had. Ideally, I would've used eggs or egg whites for a binding agent but I used them up for meal prep on my egg muffins so I had to make without. I'll post MY recipe below but, for a better consistency and flavor, you can add an egg as well.  And this is for a very small spaghetti squash. If you have a larger one, slowly add more breadcrumbs to make it thick enough to form patties with. 


1 small spaghetti squash
1/4 cup shredded cheese
1/2 cup breadcrumbs
Italian no salt seasoning

1.  Slice the spaghetti squash in half, take out the "guts" like you would a pumpkin. Scrape out the seeds and the rest of the loose interior.  

2.  Brush it lightly with olive oil and place it face down on a pan.  

3.  Bake it at 400 for about 35 - 40 minutes.

4. Remove, let it cool and scrape out the inside with a fork into a bowl.  

5.  Add cheese, breadcrumbs and no salt seasoning to the bowl and blend.  You can also add an egg for an additional binding agent. I didn't because I didn't have one but I will next time I make these :)  

6.  After you blend the mixture well, form them into patties and place on a greased cookie sheet. 

7.  Bake at 350 for about 25 minutes, checking them to make sure they don't burn. They should be golden brown and slightly crisp on the outside when done.  

8.  Serve as an appetizer, side dish or finger foods for the kiddos!

21 Day Fix  APPROXIMATE Breakdown since it all depends on the size of your squash, how much egg and breadcrumbs you add :) 

4 patties = 1 green, partial blue, partial yellow & partial red (if you add egg)

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