Spaghetti Squash Fritters

2 cups spaghetti squash (cooked and shredded)

2 cloves garlic - minced

1 teaspoon kosher salt

2 tablespoon chopped green onions (including green parts)

½ teaspoon fresh ground pepper

1 large egg

¼ cup flour

Olive oil for frying

To cook the squash, either bake it or cook in a microwave. For this recipe, the squash was cooked in the microwave - it is quick, easy and comes out ready to mix with the other ingredients. To microwave, pierce the squash a number of times with a sharp knife. Take care when making the cuts, as the squash is hard and it takes some effort to make several slits.

Cook the squash in the microwave on high 10-12 minutes. Turn the squash half way through (6 minutes) and finish cooking. Once the squash is cooked, carefully remove it from the microwave and let it cool slightly. Cut the squash in half (the long way) and scoop out the pulp and seeds. Remove the strands of squash and shred with a fork.

Measure 2 cups of squash and squeeze the moisture out. It is important to remove as much moisture as possible, or the fritters will be too mushy.

Combine the squash with the garlic, salt, green onions and pepper. Stir in the egg and flour and mix well. Form small patties. This mixture should make about 6 patties.

Heat a pan over medium heat and add the olive oil. When the oil is shimmering, add the squash patties. Cook until golden brown on each side, about 5 minutes per side. Transfer the fritters to a plate and arrange the chicken and topping for an attractive presentation.

Serves 4

Marie Bass