Spaghetti squash, coconut oil and a blend of cheeses combine to make delicious fritters that kids and adults alike will love. Serve them as a savory appetizer during the fall and winter months. They’re gluten free and vegetarian.
1 medium (3-4 pounds) spaghetti squash
2 Tbs. coconut oil plus extra
⅓ cup chopped fresh mixed herbs, such as chives, thyme, sage and/or parsley
¼ cup grated Parmesan cheese
4 oz. goat cheese (about ⅔ cup)
2 large cloves garlic (minced)
Zest of 1 lemon
1½ tsp. salt
⅛ tsp. fresh ground pepper
¾ cup gluten-free flour (TRY: Cup4Cup flour, brown rice flour or oat flour)
½ cup each applesauce and sour cream
PER SERVING (1 fritter): 104 cal, 5g fat (1g mono, 0g poly, 3g sat), 23mg chol, 291mg sodium, 11g carb (1g fiber, 3g sugars), 4g protein
SOURCE: The recipe by Carsen Snyder is posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years. Photo by Jennifer Olson.