Spaghetti Squash, Beetroot & Kale Fritters

spaghettisquashfritters What better way to start the spaghetti squash season than with these spaghetti squash fritters with sticky BBQ sauce.

The spaghetti squash (or vegetable spaghetti as it is sometimes called) is a vegetable which is yellow. It is as hard as a melon when uncooked, but when cooked, it is soft and the inside of the squash resembles strands of spaghetti.

 

 

To read more about spaghetti squash (including how to get your hands on one in Australia) read my Spaghetti squash article.

 

Step 1 – Cooking the spaghetti Squash

You will need to cook the spaghetti squash. To do this, I cook (roast) the spaghetti squash in the oven.

If you want to know how to roast a spaghetti squash read my article “All About Spaghetti Squash“.

Step 2 – Squeezing out the excess water

Once the spaghetti squash is cooked, allow it to cool. Once cool, you will need to scrape out the seeds, then slowly remove the spaghetti into a large bowl.

Using your hands (or ideally a cheesecloth or nut bag), squeeze as much water out of the spaghetti as you can.

Its important to squeeze as much water as you can out of the spaghetti squash (and the grated beetroot) to ensure that the mixture will mould and cook into nice looking fritters. Place the squeezed spaghetti squash aside.

To remove water from the grated beetroot I place the grated beetroot into a bowl together with a teaspoon of salt, stir well and then allow to sit for 5 minutes. Then you can take a handful of beetroot and squeeze out the excess water. Place the squeezed grated beetroot aside.

Note – You will need 1 packed cup of squeezed spaghetti squash for this recipe & 1/3 cup of squeezed grated beetroot.

Step 3 – Making the fritters 

Making the fritters is the easy part, just follow the recipe below. Enjoy x M

Spaghettisquashfritters2

Spaghetti Squash, Beetroot & Kale Fritters
 
Makes 10 fritters – which you can serve as a side dish, as a snack or as a main in the form of a fitter stack.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 1 packed cup of cooked spaghetti squash (see notes)
  • ⅓ cup grated beetroot (see notes)
  • 1 packed cup finely shredded kale (middle stalk removed, and leaves finely sliced/shredded)
  • 1 egg
  • 11/2 teaspoons coconut flour
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • a pinch of ground or cracked black pepper
  • BBQ SAUCE
  • 2 tablespoons Nuilife Coconut Barbeque Sauce
  • ½ tablespoon coconut sugar
  • Chopped spring onions (optional – for garnish)
Instructions
  1. Place spaghetti squash, grated beetroot, kale, pepper, egg, coconut flour, cumin and coriander into a large mixing bowl and mix together until well combined.
  2. Divide mixture into 10 portions.
  3. Place a sheet of baking paper on your kitchen bench.
  4. Mould each ball into flat round patties, placing each patty on the baking paper. If you want nice round patties, I suggest placing a round cookie cutter or scone ring on your baking paper, then place the mixture inside the ring and use your fingers to press down into a even flat fritter, then remove the ring.
  5. Place oil in a pan and place on medium heat on the stove.
  6. When oil has heated, you can use an egg flip to transfer fritters into the pan.
  7. Keeping the pan on medium heat, cook for approximately 2-3 minutes then flip over to cook the other side.
  8. Once all the fritters have been cooked, return the pan to the stove and turn onto high heat.
  9. Pour the BBQ sauce and coconut sugar into the pan and continuously stir with a spatula for 1 minute (the mixture will be bubbling and will quite quickly caramelise and reduce).
  10. Pour mixture into a small container and place in the freezer for not more than 1 minute to cool (this will make the sauce sticky).
  11. Drizzle the sticky BBQ sauce over the fritters and serve.
  12. Garnish with chopped spring onions (optional). Enjoy x M
Notes
Its important to squeeze as much water as you can out of the spaghetti squash (and the grated beetroot) to ensure that the mixture will mould and cook into nice looking fritters. Place the squeezed spaghetti squash aside.

To remove water from the grated beetroot I place the grated beetroot into a bowl together with a teaspoon of salt, stir well and then allow to sit for 5 minutes. Then you can take a handful of beetroot and squeeze out the excess water. Place the squeezed grated beetroot aside.

Note – You will need 1 packed cup of squeezed spaghetti squash for this recipe & ⅓ cup of squeezed grated beetroot.