ARE YOU WAFFLING?

Only five are left now.  Squash that is as one was needed for Sunday's lunch for a new recipe, Spaghetti Squash & Quinoa  Fritters. As we only have Butternut Squash from last summer, the title will have to be changed to Squash & Quinoa Fritters.  

Touted in Pinterest's posting of 24 Low Carb Spaghetti Squash recipes, this one is from Kellysambitiouskitchen and what a treat, a fritter  that isn't fried. You get to use your  waffle iron to cook these fritters.  Pretty, aren't they? AND they taste good too. These were a big hit here in the End of the Rainbow Valley. 

Here are the ingredients you will need:

INGREDIENTS- makes 18-20 fritters

• 2 eggs
• ⅔ c flour
• 2 c spaghetti or butternut squash, cooked (about 50 min)  
• 2 c quinoa, cooked
• ½ c parmesan cheese, grated
• ½ c shredded italian blend cheese
• 4 scallions, thinly sliced
• 6 dashes of favorite hot sauce
• kosher salt + pepper to taste
• lite sour cream to garnish
  
  
  
  
  INSTRUCTIONS
  
  
  1. Plug in waffle iron to get it super hot-n-ready.
     
     
  2. In mixer bowl, add eggs. 
     Beat, on high, for 2 min.
     
     
  3. Add flour + continue beating to combine. {about 1 min}
     
     
  4. Add squash, quinoa, cheeses, scallions &hot sauce to egg mixture.
     
     
  5. Beat on medium, until fully combined / uniform consistency has been achieved.
     
     
  6. Once waffle iron's ready, spray with non stick
      cooking spray.
     
     
  7. Use 1 T measuring spoon to portion out squash mixture.
     
     
  8. Drop one dollop of mixture/ per section onto waffle iron + close the waffle iron lid down! (my iron makes 2 at a time)
     
     

  9. 

     I cooked a minutes more, (total 7 min)

     Cook 5 mins + raise lid. Fritters should be perfectly crisp around the edges, but add more time to suite your preferences/until golden brown!
     
     
     Use rubber spatula to easily lift fritters up  out of  waffle iron.
     
     
     Serve with garnish of sour cream + extra scallions, if desired.
     
     
     
     
     
     
     I do need to check  if the Butternut Squash is as low carb as the Spaghetti Squash, I bet the color would be different...
     
     Since there were just two of us and I had made an entire recipe, I made all up all of the batter and froze the leftovers. 
     
     ENJOY.