Have you gotten into the spaghetti squash fad yet? So many people that are on gluten free or low carb diets are eating spaghetti squash by the truck load. While I’m not in that crowd-yet-I am watching a lot of my gluten intake lately.
As a person with IBS and chronic bloating, I’m trying a lot of low FODMAP (Google it-it’s a mouthful) foods lately. Basically foods that don’t make you bloated or gassy or…well you get the picture.
This past weekend I made the family steak and potatoes. They also requested baked beans. Those are on my No-No list. So opting for another veggie I pulled out my leftover spaghetti squash flesh I made earlier this week. I wanted to make an easy to plate fritter. I added spinach and onions.
My baby girl polished off her portion. My boys said to leave out the onions. They really give them amazing flavor so use onion flakes if you have them. I’m not supposed to have onions, but in moderation, it’s okay.
I love the crispy outside and tender inside of these fritters.
This dish is also perfect for vegetarians and those giving up meat this time of year. You can serve it as a side dish for 4, or as a main dish for 2! And I love that it’s quick, easy and tasty!
A bit of greek yogurt or sour cream is just lovely with these. If you have lactose intolerance, you can certainly leave it out.
These are so easy to throw together. Especially if you already have leftover spaghetti squash. If you don’t, it’s really simple to make. Check out the notes portion in the recipe below for directions.
I finally bought myself a really good waffle maker about a month ago. I love it!
Check out how to make this recipe below!
Spaghetti Squash and Spinach Fritters
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Number of servings: 4
Per Serving 76 calories
Fat 3 g
Carbs 7 g
Protein 5 g
- 2 cups cooked and stranded spaghetti squash
- 1 cup baby chopped spinach
- 1/3 cup diced red onion (or 1 tsp onion flakes)
- 2 eggs, lightly beaten
- 2 Tb coconut flour
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp tarragon
- Dash chili powder
- 4 Tb nonfat greek yogurt (optional)
- 2 Tb chopped parsley (optional)
- Cooking spray
- Combine the ingredients in the order listed and mix gently.
- Spray a preheated waffle iron (with 4 sections) with cooking spray. Spoon half the mixture into the waffle iron and close. Bake for 8 minutes, or until golden and crisp. Repeat with remaining vegetable mixture.
- Serve with a spoonful of greek yogurt and chopped parsley. Make 2 main dish or 4 side dish servings.