2 tablespoons butter
¼ cup all-purpose flour
1 cup cooked spaghetti squash
1 cup panko bread crumbs
1 tablespoon ground pepitas
In a sauce pan combine butter with ¼ cup water over high heat. When water comes to a simmer and butter melts add flour, reduce heat and stir until paste forms and pulls away from sides of pan, 1 to 2 minutes. Remove from heat
allow to cool for 5 minutes.
Add egg to flour mixture and stir well. Mix in spaghetti squash throughly and refrigerate 15-20 minutes.
Place panko and ground pepitas in mixing bowl.
Remove squash mixture from refrigerator and with a teaspoon scoop or your hands, roll into medium-sized balls and then roll in panko mixture covering well.
Fill a medium heavy saucepan 3 inches deep with vegetable oil and heat to 350 degrees. Working in batches, drop tots into hot oil turning until crispy and browned, 2-4 minutes. Place on paper towel to drain; sprinkle with salt.
Serves four generously.