• Curried Spaghetti Squash Fritters

    January 19, 2018

    I first consumed spaghetti squash at a Colorado health spa where I, as a jack of all trades, cooked low-fat meals, led hikes and gave facials. The recipe was roasted spaghetti squash boats filled with steamed broccoli and cauliflower florets, and topped off with tomato sauce. Austere, fat-free and pretty delicious. And, forever evocative of a dream job in the Colorado Rockies. That is how I ate it for years. Not conducive to soups or gratins, spaghetti squash didn’t have an extensive repertoire of recipes in my kitchen, save for another Pipelette recipe from the archives. Yet, here I am with a pile of lemony-yellow torpedos that proliferated in my garden this year. Cured and ready for action, this pile of squashes is crying out for some new iterations. I was happy to come across this fritter recipe. I am a sucker for fritters, patties, savory pancakes — after soup, this appears to be my go-to meal these days. Eggs, gluten-free flour, some spices and some cheese transform this fall stalwart into a flavorful and fun appetizer or meal.

    Although I am a big fan of socking freshly made food away in my chest freezer, I think these are best eaten fresh.


    Curried Spaghetti Squash Fritters
    Makes 12 small fritters


    1 medium spaghetti squash
    1/2 onion, grated
    1 large egg, lightly beaten
    1/4 cup chickpea flour or gluten-free all-purpose
    1/4 cup crumbled goat cheese
    1 tsp curry powder
    1/2 tsp sea salt
    1/4 tsp cayenne pepper
    Olive oil or coconut oil for frying

    1. Preheat oven to 350°. Slice squash down the middle, so you have two long boat shapes. Scoop out seeds/flesh in the empty pockets. Don’t scrape away the sides as that is where the strands of your future spaghetti live. Brush with olive oil, and sprinkle with salt and pepper. Place face down and roast under fork-tender, about 35-40 minutes.
    2. Let squash cool and scrape strands from both halves and place in a colander to dry it out. Pat with a paper towel. You don’t want a lot of extra liquid once you form the fritters.
    3. Mix together squash, onion, egg, flour, cheese, curry powder, salt, and cayenne in a medium bowl.
    4. Pour oil in a large skillet and heat at medium-high until the pan sizzles. Place heaping tablespoons of batter into skillet, press down to flatten. Fry for a few minutes on  each side until golden brown on the edges. Place on paper-towel lined plate to drain. Serve with chutney or labneh (yogurt cheese) or both!


    Fritter Stack

    Breakfast, lunch or dinner.