- 1 (2-lb) spaghetti squash
- 8 oz fresh baby spinach
- 1/2 c panko breadcrumbs
- 2 tbsp Parmesan cheese, grated
- 1 tbsp garlic, minced
- 1/2 tsp fresh ground black pepper
- 1/4 tsp baking powder
- 2 lg egg whites
- 1 tbsp olive oil, divided
- 5 tsp canola mayonnaise
- 2 tsp milk
- 1 tsp Sriracha
- 1 tsp cider vinegar
Preheat the oven to 350 degrees.
With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
When the squash is cooked and cooled, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl.
Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a 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.
Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick 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.
Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.
