Microwave your squash. Roasting it can take forever. While this yields a super sweet, flavorful result, sometimes you just want to get it cooked and on the table. Change up the spices in these fritters as well. Garam masala would be delicious, or even some freshly grated ginger and garlic.
Spaghetti squash and turmeric fritters
2 cups cooked spaghetti squash
Salt to taste
2 tbsp flour
2 tbsp sour cream (or plain yogurt)
½ tsp ground turmeric
Vegetable oil, for frying
Microwave the squash by cutting it in half and scooping out all the seeds. Poke the flesh of the squash with a knife or fork, but be careful to not puncture it all the way through. Season with salt and pepper, then add ¼ cup of water to the centre of the squash. Wrap in plastic wrap and microwave on high for 5 to 8 minutes, depending on size of squash. Let the squash rest for 10 minutes before removing the plastic.
In a bowl, combine eggs, flour, sour cream and turmeric. Whisk until smooth. Add 2 cups of cooked squash and season to taste with salt and pepper.
Heat a large drizzle of vegetable oil in a pan over medium-high heat. Add the batter to the hot oil by the tablespoon and cook until browned. Repeat with all the batter and serve with sour cream and chili flakes.
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