Well, most of you know I’m a Personal Chef (called The Kilted Cook) in addition to preparing full breakfasts for our AirGuests. Here’s the link to my more-or-less-weekly food blog, called Fooding Around With The Kilted Cook.
The Spaghetti Squash Tots recipe below the link is my new favorite – simple and very tasty!
Spaghetti Squash Tots
That’s right “tater” tots made from spaghetti squash! As a side or a vegetarian main dish these are sooo simple and soooo tasty, you’ll make them again and again.
1 Medium-Large Spaghetti Squash
1 Egg, beaten
1/2 cup grated Parmesan
1 cup Breadcrumbs – Panko would be best, but regular crumbs are just fine
1 Tbsp Seasoning of choice
Well ahead of time, halve and cook the squash – microwave or oven – until forkable. Let the squash cool completely (no sense in burning your hands). Use a fork to rake the flesh out onto tea towels or paper towels and let it air-dry for an hour or so. Then chop the stringy flesh some so you get short strands not long strings.
You need 1-1/2 cups (packed) of the flesh, or you’ll have to scale the recipe a bit to compensate.
Pre-heat the oven to 400F. Meanwhile…
Stir everything together in a large bowl, and give it a couple minutes to rest. Then scoop up a couple tablespoons of the mixture and mash it in your hand as you shape it into a sort of smooth “tot” or “nugget” shape.
Lay the tots out on a lined baking sheet or roasting rack like the one I have. Dust with a little more seasoning (I used Evergladestm). Bake for 20-30 minutes until nice and brown, turning if/as needed.
Serve with a dipping sauce or two (even ketchup, if you must).