Ingredients
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1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
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2 tablespoons olive oil, divided
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½ cup grated yellow onion
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1 large egg, separated
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¼ teaspoon baking powder
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¼ teaspoon coarsely ground pepper
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⅛ teaspoon salt
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¾ cup thinly sliced scallions, divided
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½ cup shredded Cheddar cheese (2 ounces)
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¼ cup sour cream
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3 slices bacon, cooked and crumbled
Directions
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Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
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Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
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Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
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Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
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Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.
Tips
Equipment: Parchment paper
Nutrition Facts (per serving)
142 | Calories |
9g | Fat |
12g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 fritter, 1 1/2 tsp. sour cream & about 2 tsp. bacon | |
Calories 142 | |
% Daily Value * | |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 5g | 10% |
Total Fat 9g | 12% |
Saturated Fat 3g | 15% |
Cholesterol 38mg | 13% |
Vitamin A 390IU | 8% |
Vitamin C 8mg | 8% |
Folate 23mcg | 6% |
Sodium 187mg | 8% |
Calcium 108mg | 8% |
Iron 1mg | 4% |
Magnesium 21mg | 5% |
Potassium 244mg | 5% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.