Baked SPAGHETTI SQUASH & SPINACH FRITTERS
w/ Siracha or Honey Mustard Sauce
1 spaghetti squash (1½–2 lb.)……………………..1 10-oz. box frozen chopped spinach (thawed)
1/2 cup diced red bell pepper……………………..1 large egg, lightly beaten
1/4 cup panko breadcrumbs (or substitute fresh crumbs from gluten-free bread)
1/4 cup all-purpose flour (or substitute a gluten-free flour)
1/4 tsp. pepper
1 tsp. Kosher salt..................................................olive oil (optional ~ for frying)
***
1 heaping TB mayonnaise………………………….1 tsp. milk
1/2 to 1 tsp. Siracha (or hot sauce) ~OR~ 1/2 to 1 tsp. Honey Mustard
1 tsp. cider vinegar
***
Preheat oven to 425. Line a large baking sheet with foil and give a spritz of non-stick spray ** Whisk together mayonnaise, milk, Siracha and cider vinegar in a small bowl, and set aside (so the flavors combine). *** Squeeze the thawed chopped spinach (uncooked) until it's dry.
Cut squash in half lengthwise. Scoop out seeds; discard. Put squash halves, cut sides down, in a microwave-safe bowl. Cover lightly with waxed paper. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 4 cups (will probably need to hold the squash with your oven mitts).
Stir together spaghetti squash, bell pepper, egg, breadcrumbs, flour, spinach, salt and pepper in a bowl.
Divide squash mixture into about 15-16 2” balls; flatten with your hands and put on baking sheet. BAKE: 18-20 minutes, turning once after 10 minutes. You should be able to tell if you're going to need 8 or 10 more minutes then. FRY: Heat the olive oil in a skillet, and then fry the fritters (don't overload the skillet) on both sides (a couple of minutes each side). ** Serve with the Sriracha or Honey Mustard Sauce.