Anyway, after the first one I wasn't all that impressed with the flavour. I'm not a squash sort of girl. Nevertheless I reckon I'll be growing it again next year. 'Cos it was easy and filling and I've collected the seeds. So I let the last of the squash hang about on the trellis for a few weeks while I figured out something appetising to do with it. I reckon that anything tastes good fried. (I would think that at the moment while I'm dieting!) And my little monkeys love anything squished into a circular shape, fried and called a pancake. So I made these fritters. But I called them pancakes when I presented them. I think if I was doing them again I would add a bit of flour (maybe pea flour or gram flour) to make them a bit more solid. You need to be careful with these ones and not fiddle about with them in the pan - only flip them when they're brown or they'll break.
Spaghetti Squash Fritters• 1 spaghetti squash
• 100g ricotta cheese
• 2 eggs
• a bunch of herbs from the garden
• oil for frying
Cut the spaghetti squash in half and scoop out the seeds. Bake face down on a tray in the oven for about 45 minutes.
When cooked, scoop out the spaghetti using a fork and plonk it in a bowl. Add to the bowl the herbs, ricotta cheese, eggs and a bit of salt and pepper and mix it all up.
Heat a fair bit of oil in a fry pan. Place spoonfuls of the mixture into the pan. When they are golden on one side carefully flip them over (watch out they are fragile).
Drain on paper towel and serve with salad.