2 easy spaghetti squash recipes made from pantry ingredients – Dallas News


Tex-Mexy Spaghetti Squash Fritters

1/2 of a spaghetti squash, cooked (about 4 cups)

1/2 cup chickpea flour

3 green onions, chopped

1 jalapeño, chopped

1/2 cup grated Monterey Jack cheese

Sea salt

1/2 teaspoon cumin

1/4 teaspoon chile powder

1/4 cup oil

Sour cream, for serving

Salsa, for serving

Chopped cilantro, for serving

In a large bowl, mix the squash with the chickpea flour, onions, jalapeño, cheese, salt and spices. Taste for seasonings. 

Put a little oil in a large skillet over medium-high heat.

Using a large spoon or scoop (I use #24), make your fritters by putting the balls directly into the skillet and flattening them with your fingers. Or, if you want them super crisp, use the back of your spatula. Cook until browned on both sides. Repeat with all of the mixture.

Serve with sour cream, salsa and chopped cilantro. 

Makes 12 fritters.

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