Ingredients
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