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Parmesan Spaghetti Squash Fritters


3 cups cooked spaghetti squash

2 large eggs

1 cup cup finely chopped green onions or fresh chives

3 cloves garlic, chopped

½ cup chopped fresh basil

½ cup freshly grated Parmesan cheese (optional)

½ c shredded mozzarella or favorite cheese (optional)

1 tsp Peachy Herbs

2-3 tbsp coconut oil for cooking

Salt and pepper

Directions Beat eggs in a large bowl. Add onions, garlic, dried hebs, basil, salt and pepper. Add the squash and cheese to the bowl, stir to combine. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4- 6 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Turn the cakes over and transfer the pan to the oven. Sprinkle top w additional favorite cheese (for happier consumers) Bake for 8-10 minutes. Serve immediately. NUTRITION INFORMATION: Per 2 fritter serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrate; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.

Dipping sauce (if cheese is not added to fritters)

2 tbsp cider vinegar

2 tbsp water

1 tbsp sesame oil

2 tbsp peanut butter

1 tsp maple syrup

Salt to taste

Mix all ingredients in a jar, shake. Serve with fritters

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