Spaghetti Squash Tots

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Spaghetti squash is one of our favorite vegetables.  We’ve made salads, cakes and lasagna with it in the past.  Today I improvised simple spaghetti squash tots with what I have in the fridge and pantry, and the girls finished all three trays of them.  I enjoy it very much when I do something by feel.  It’s more fun to line up the spice bottles and just shake my wrist instead of measuring everything precisely.  A dash of this.  A dash of that.  I felt like a witch concocting some wicked delicious magic.  

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You can eat the tots by themselves or with a little dollop of pesto sauce.

Spaghetti Squash Tots Ingredients:

1 small spaghetti squash

1/2 cup shredded fat free Cheddar cheese (packed, 2 oz)

1/4 cup shaved Parmesan cheese (packed, 1 oz)

1/4 cup oat bran

1 egg + 3 egg whites

1/4 teaspoon salt or to taste

1 shallot (thinly sliced)

1/4 teaspoon Garlic & Herb Seasoning

1/4 teaspoon dry oregano leaves

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

A dash of cayenne pepper

Preparation:

Preheat oven to 350F.

Cut the squash lengthwise in half.  Scoop out and discard seeds.  Microwave each half with 2 tablespoon of water in a container for 8 minutes.  Scoop out the flesh and let cool.

Mix in all the ingredients well.  Spoon the mixture on the baking dish lined with parchment paper.

Bake for 35 minutes or until golden.

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A note about spaghetti squash: try it! It’s super easy to make since you can just cook it in the microwave. Also, you can eat it just like pasta but it’s got more fiber and less starch! Truly a miracle vegetable.

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This spaghetti squash was from our nanny’s garden.

2 thoughts on “Spaghetti Squash Tots

  1. I have not yet become a fan of squashes, but this recipe may be the tipping point for a change. Yummy, healthy and hassle-free: I also see it as good food-pairing for Sunday’s Golden Globe show. I’ll definitely run to the farmer’s market near me on Sundays and shop for s-squashes. Thank you for sharing the recipe! TGIF, your squash tots together with the lentil salad with root vegetables from NY Times are the two beautiful things that I’ll copy and pull together at my own kitchen this weekend.

    Have a great weekend!

    Liked by 1 person

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