Spicy Spaghetti Squash Fritters

INGREDIENTS

• 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

INSTRUCTIONS

Mix 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.

Baked spaghetti with cream cheese

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 large can spaghetti sauce (26.5 ounces)
• 1 tablespoon butter
• ½ cup chopped green peppers (I usually omit or substitute red peppers)
• ⅓ cup chopped onions
• 8 ounces cream cheese
• 2 tablespoons milk
• Fresh grated Parmesan cheese
• French-fried onions (small can)

Directions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.

Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)

Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)

Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

NB: Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.