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Orzo Spaghetti Squash Fritters

Michelle
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients
  

  • 1 cup cooked orzo
  • 2 cups cooked spaghetti squash - see note
  • 1 cup freshly grated parmesan
  • 2 eggs
  • 1/4 cup flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • oil - for frying
  • Bertolli® Marinara Sauce

Instructions
 

  • In a large bowl, add the cooked orzo, cooked squash, parmesan, eggs, flour, garlic powder, salt and pepper and mix to combine.
  • Heat 1 tablespoon in a large non-stick skillet over medium high heat until shimmering.
  • Drop about 1/3 cup of batter into the pan, pressing lightly to round and form the fritter. Continue dropping the batter, leaving about 2 inches between each fritter. Do not overcrowd the pan, you will need to cook the fritters in batches.
  • Let the fritters cook, undisturbed, for 4 - 5 minutes or until browned and crispy. Flip and cook for another 3 - 5 minutes, or until browned and crispy
  • Remove the fritter to a paper-lined plate, season with additional salt and pepper if desired. Keep warm.
  • Add oil as needed and continue cooking the fritters.
  • Place 3 cooked fritters on a plate and top with about 1/3 cup of Bertolli® Marinara Sauce. Serve and enjoy!

Notes

To cook the spaghetti squash, preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and roast for 35 - 40 minutes, or until fork tender. Once cooled, use a fork to scrape the strands from the inside of the cooked squash.