https://www.copymethat.com/r/0YLKgxGV/parmesan-ricotta-spaghetti-squash-fritte/
725190
KcEb3cz
0YLKgxGV
2024-05-03 08:32:17
Parmesan-Ricotta Spaghetti Squash Fritters with Crispy Fried Sage
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See How to microwave a whole spaghetti squash in Notes at the bottom of this page.
RECOMMENDATION: Once spaghetti squash is cool enough to handle, cut it in half along the equator, not end to end. The reason you want to cut it along the midline is that the strands run around the squash horizontally. If you cut it end to end you’ll be cutting the strands in half and will have very short segments. Cutting around the equator keeps the long strands intact and gives you more of a spaghetti-like feel. Use a spoon to scrape the seeds out of the center. You may get a few of the strands with the seeds, but that’s okay.
RECOMMENDATION: Once spaghetti squash is cool enough to handle, cut it in half along the equator, not end to end. The reason you want to cut it along the midline is that the strands run around the squash horizontally. If you cut it end to end you’ll be cutting the strands in half and will have very short segments. Cutting around the equator keeps the long strands intact and gives you more of a spaghetti-like feel. Use a spoon to scrape the seeds out of the center. You may get a few of the strands with the seeds, but that’s okay.
Ingredients
- 3.5 to 4 cups cooked spaghetti squash, cooled (about half of one large squash, see note)
- 1 cup whole milk ricotta
- ½ cup grated parmesan
- 2 eggs, beaten
- ½ tsp salt
- ¼ tsp pepper
- 15 to 20 leaves fresh sage
- light cooking oil for frying, such as avocado oil
- large flake sea salt for serving
Steps
Directions at thepigandquill.com
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