- 2 cups spaghetti squash
- 2 garlic cloves, minced
- 1 egg
- ½ cup plum tomatoes, diced
- ¼ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh parsely
- ¼ cup olive oil
INSTRUCTIONSMix all the ingredients in a bowl. I’m assuming you’re using leftover spaghetti squash, meaning you’ve already baked the squash, cut it open, and scraped out the spaghetti-like insides.
Heat olive oil in a large sauté pan. Take the spaghetti squash mixture and form little balls about two tablespoons in size.
Lightly fry for about 7-8 minutes over medium-high heat, then flip and fry for another four minutes. Make sure these fritters are really golden brown. You need to fry them extra long since there is no flour to coat and bind the ingredients.
Garnish the fritters with more Parmesan cheese and parsley.