Friday, July 22, 2016

Roasted Spaghetti Squash Confetti Fritters with Roasted Red Pepper-Garlic Dipping Dipping Sauce

1 spaghetti squash, roasted*
1/2 bag of oil-free frozen shredded hash brown potatoes
1 cup frozen corn
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 green onion (white part only), sliced thinly (optional)
2 cloves of garlic, crushed
2 cups baby spinach, chopped finely
2 cups kale, chopped finely
1 t. onion powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. black pepper
a few shakes of cayenne pepper, to taste
1 T. ground flaxseeds with 3 T. warm water
1 T cornstarch or arrowroot powder

*To Roast the Spaghetti Squash:
Preheat oven to 375 degrees. Wash and dry the squash. Poke holes all over the squash with a fork or small, sharp knife. Place on a baking pan. Bake in the oven for 1 hour and 10 minutes. Cut the squash open and let it cool. Gently scoop out the seeds (which can be roasted later for a snack!) and use a fork to remove the squash strands by scraping in the same direction. Place them in a large bowl.

Directions to Make the Fritters:
Roast the spaghetti squash and add to a large bowl.
In a very small bowl, combine the ground flaxseeds and warm water. Set aside.
Place the frozen hash browns and frozen corn in another bowl and microwave on high for 4 minutes.
In a skillet, cook the chopped spinach, kale, garlic, and bell peppers until just tender. Let cool for a few minutes.
Add the veggies mixture to the spaghetti squash bowl. Add the spices, cornstarch, and flaxseed mixture. Stir together well. Refrigerate for at least 30 minutes uncovered.
Preheat oven to 400 degrees.
Line baking pans with parchment paper. Make patties with the mixture and place close together (but not touching) on the pan. Bake for 35-40 minutes. Flip the patties (if they are dry enough to flip) and bake for another 10-15 minutes or until drier and crispy outside. Serve with Roasted Red Pepper-Garlic Dipping dipping sauce (see recipe below).

Roasted Red Pepper-Garlic Dipping Dipping Sauce:
1 red bell pepper, roasted on non-stick foil or parchment paper for 20-25 minutes, until edges start blackening
1 clove of roasted garlic (roast with pepper)
3 shakes of liquid smoke
¼ t. smoke paprika
¼ t. salt
1 T fresh lemon juice
Blend until very smooth and chill before serving with fritters.

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