Spaghetti Squash Croquettes Food

SPAGHETTI SQUASH CROQUETTES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
• Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
• Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
• Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
• Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
• Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
• Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.

SPAGHETTI SQUASH CROQUETTES WITH LEMON SAUCE

Steps:

• In a pan over medium high heat, add 1 tablespoon olive oil and mushrooms. Saute until mushrooms are golden brown. Season with salt and pepper and transfer to a plate. Let cool to room temperature.
• Cut spaghetti squash in half lengthwise. Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 9 minutes.
• Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
• Transfer spaghetti squash strings in a large bowl and squeeze out excess water using a kitchen towel or paper towel. Repeat a few times.
• Put spaghetti squash strings in a blender together with parmesan, breadcrumbs, salt, worcestershire sauce and egg. Pulse until all the ingredients are blended - do not over blend.
• Transfer mixture to a large bowl and add mushrooms and flat leaf parsley. Mix well and using your hands, scoop out the mixture and shape it into 12 croquettes.
• In a large pan over medium heat, add remaining olive oil and croquettes. Cook on one side for 5-6 minutes or until the exterior is golden brown. Do no overcrowd the pan as it will make it hard to flip the croquettes. Flip and cook the other side until golden brown.
• Whisk all the ingredients in a small pot and bring to a boil. Continue whisking until the sauce thickens. Turn the heat off and transfer sauce to a bowl.
• Serve together with spaghetti squash croquettes.

MASHED SPAGHETTI SQUASH

Steps:

• Take the pulp out of the spaghetti squash. Overcook to where it is mushy (8 minutes in an instant pot and allow a 4 minute natural release time). In the oven 375 at approximately 1 hour.
• Add all but the last ingredient and mix with a hand mixer to get a mashed potato consistency. Add whipping cream until creamy. If it is to creamy you may add instant potato flakes a little at a time to stiffen.

SQUASH CROQUETTES

Steps:

• Combine squash, egg yolks, saltines, and flour; mix well.
• Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375°F), and deep-fry until golden brown. Drain in a colander.