“Simplify Velva!” It is the story of my life. It is my main challenge, it is what I strive for, and I remind myself everyday to slow down, I am moving too fast, take a breath.
I find that I am most successful at keeping things simple is in the kitchen. This is the space that centers my world (Placing my hands in my garden soil that is a whole other experience) but my kitchen is where it all begins for me.
Lately I have developed an interest in spaghetti squash and I have tried my hand at using the squash as the focus of my meal. This squash is versatile and buttery and when prepared properly can also be an excellent alternative to pasta.
I came across this spaghetti squash fritters recipe in Cooking Light magazine and it immediately caught my eye. Served up with a Sriracha mayonnaise makes for a light meal that is delicious and healthy.
Spaghetti Squash Fritters with Sriracha Mayonnaise
Recipe from Cooking Light
1 (2 pound) spaghetti squash
1 (8-ounce) package baby spinach
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons grated Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
2 large egg whites
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% reduced fat milk
1 teaspoon Sriracha (hot chile sauce)
1 teaspoon cider vinegar
1. Cut squash in half lengthwise. Scoop out seeds: discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti like strands to measure 4 cups.
2. Heat large skillet over medium-high heat. Add spinach to pan;cook 2 minutes or until spinach wilts. Place squash and spinach on clean dish towel: squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
3. Fill a 1/4 cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 1/4-inch thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large non stick skillet over medium heat. Add 1-1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1-1/2 teaspoons oil and squash patties.
4. Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.