Yield 9-12 fritters
1 medium-large spaghetti squash (cut in half length-wise)
1 lb ground turkey or lean ground beef
1 egg, whisked
3 tbsp taco seasoning (if you use the packets you'll need 1 1/2 packets)
1/2 cup shredded Mexican cheese
1 tsp cumin
1/2 tsp garlic
1/4 tsp salt
Preheat oven to 350.
Place half of the spaghetti squash (cut side down in a microwavable dish) Cover and microwave for 7-8 minutes or until the squash is cooked and shreds easily with a fork. Remove any seeds and shred the squash into a large mixing bowl. Wrap the squash in a paper towel, holding over the sink, and gently wring out any excess liquid. Place back into the mixing bowl. (*save the other half of the squash for another meal)
Cook the ground turkey or beef in a skillet over medium heat until cooked through. Strain. Place back in the pan over medium heat and add 2 tbs taco seasoning + 1 tbs water to meat. Mix well then remove from heat.
Add the taco meat to the bowl of spaghetti squash. Mix in whisked egg, additional 1 tbs taco seasoning, cumin, garlic, salt and pepper and shredded cheese. Stir to combine.
Scoop by 1/4 cup and place onto a baking sheet lined with parchment paper. Gently pat with the bottom of the measuring cup to form a small patty or fritter.
Bake at 350 for 20 minutes or until fritters are golden. Turn the oven to broil for last minute or two to crispen the edges!
Serve with sour cream, guac or avocado or salsa.
Recipe by Kristy Denney at https://boysahoy.com/baked-spaghetti-squash-taco-fritters/