Winter squash is more versatile than it appears at first glance. Though roasting is my preferred method of preparation, the uses are endless. Add pureed squash to muffin batter, pancake batter, soups, and casseroles for volume, fiber and vitamins.
Today I’ve taken spaghetti squash and redefined it’s use. Traditionally, these unique vegetables are sliced open, de-seeded, and baked in the oven to soften. The strands are taken out with a fork and eaten as you would traditional spaghetti– a lower-carbohydrate, high-fiber alternative to its traditional counterpart. I’ve transformed this seasonal veggie into fritters to amp the protein content. These are super fun to have in the cold winter months and would go great with a savory yogurt sauce or as a side to a heartier winter meal.
Nutrition:
Spaghetti squash: Spaghetti squash will is a great pasta substitute because it creates a similar texture while providing ample fiber and antioxidants (it is a vegetable after all). It is also rich in B vitamins which support metabolism and potassium which helps maintain proper nerve and muscle function.
Basil: Vitamin K is a standout in this leafy green. Beyond blood clotting, vitamin K is recognized for its role in maintaining bone health and keeping arteries free from calcification. K2 from fermented and animal-based foods is primarily regarded for these effects but K1 from plant-based foods need not be discounted.
- 1/3 cup yellow onion, diced
- 1/2 tbsp coconut oil
- 1 egg, beaten
- 1 tbsp flax meal
- 2 tbsp fresh basil, chopped
- 1 cup cooked spaghetti squash, rid of water
- In a medium skillet, sauté your yellow onion in 1/2 tbsp coconut oil.
- In a medium bowl, mix together you egg, flax and chopped basil.
- Add you dry spaghetti squash to the medium bowl and mix together to create a uniform mixture.
- Warm a medium skillet on high heat. Grease with coconut oil.
- Divide your batter into 1 tablespoon amounts and cook on the greased skillet about 2-3 minutes on each side.
