Spaghetti squash patties are filled with the Mediterranean flavors of kalamata olives, pine nuts, basil, and oregano, then topped with a rich tomato sauce and sprinkled with pine nuts for extra crunch.
I was accidentally inspired by a yummy Cooking Light recipe. I had baked several different winter squash, and was trying to decide what to do with each. I started brainstorming about the spaghetti squash, and thought, what about a fritter topped with home-made tomato sauce? Afterward I made it, I paged through the latest issue of Cooking Light and saw this recipe for Spaghetti Squash Fritters with Sriracha Mayonnaise. I realized that the idea for a squash fritter must have come from my first pass through the magazine.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.