SPAGHETTI SQUASH TOTS RECIPE

I have a brand new found appreciation for alimentary paste squash. i actually can’t believe I went most of my life not knowing however supernatural it's. If you’re not acquainted, once it’s baked, it breaks apart into very little strands that may be devoured as a healthy alimentary paste substitute, OR, during this case, an incredible different to potatoes!

I’ve created broccoli tots some times within the past and they’ve perpetually been an enormous hit, then it got American state thinking…. what alternative quite vegetable might I toss beside bread crumbs, eggs and cheese to form tender very little bites of goodness? however concerning alimentary paste squash!

I have to inform ya, these baked alimentary paste squash Irish potato tots clothed  ten times higher than expected! They’re tender on the skin, a touch adhesive within the middle, and super tasty. The alimentary paste squash is additionally packed filled with heaps a lot of nutrients than potatoes, therefore i believe we’ll simply plow ahead and think about this a healthy snack.

INGREDIENTS:

• 1 decent sized spaghetti squash (you will use 2 cups of the strands)
• 1.5 cups panko bread crumbs
• 1 cup shredded parmesan cheese
• 2 eggs
• seasoning to taste (I throw in a few pinches of garlic salt and black pepper)

INSTRUCTIONS:

1. Preheat your oven to 400 degrees.
2. Chop your spaghetti squash in half, core, and bake with the flesh side down on a baking sheet for approximately 45 minutes (pictorial below, however you can skip the olive oil for this recipe). Let it cool for about 10 minutes before breaking apart the strands.
3. Measure out approximately 2 cups of spaghetti squash strands (you will probably not use the entire squash depending on the size), and then squeeze as much water out of the strands as you can. I just put the strands in a large measuring cup, and then push down on them with the back end of a large spoon, and slowly drain the water out by tipping the cup over the sink.
4. Roughly chop the squash strands up into small pieces.
5. Combine all of your ingredients into a large bowl (parmesan, eggs, panko, squash strands, and seasoning), and mix with a spoon until well combined.
6. Use your hands to form tater tot sized cylinders, and place them on a foil-lined baking sheet. You should be able to make about 30 tots.
7. Bake at 400 degrees for 15 minutes, flip, and then bake for an additional 8-12 minutes.
8. Serve with ranch, ketchup, or your favorite dipping sauce. I hope you enjoy! 🙂

Recipe From : Listotic