Fall is in the air. The air is becoming crisper each morning, the breeze a little cooler, and the sun is rising a little later each day. One of my favourite things about autumn is the beautiful, bright colours of the changing leaves. I’ve been told that Calgary doesn’t see fall for long – the frost comes quite quickly and the beautiful leaves fall to the ground – hence I will embrace the season while it is here. Another characteristic I love about fall is winter squash. Delicata, acorn, pumpkin and spaghetti squash all become regulars in my autumn recipes. To embrace the start of this lovely season, I share with you an experimental recipe I concocted in the kitchen this past weekend which made my taste buds sing.
I’ve been a little MIA the past few months on my blog. Moving across the country, starting to live on my own, decorating and working through my masters has certainly been taking up almost all of my time. I finally was able to set some time to both cook and photograph. It was so nice to get back into the rhythm of blogging – I certainly missed it. Blogging is a time when I focus on something I love doing just-because; it’s me-time when I zone in, let my creative juices flow, and just be. As busy as my schedule can get, I promise myself that I will not go another 3 months without setting time for myself.
My roommate made spaghetti squash fritters a little while back which were delicious. I used her concoction as an inspiration for these fritters that I’m sharing with you today. I decided to add a little jalapeño pepper for a kick and served with Greek yogurt or sour cream and dill, these fritters not only add colour to your plate, but are healthy and delicious. Although they are a little time consuming (since you have to bake the squash first), they are well worth the time, and are great to freeze in sets of two for when you need a quick reheat meal.
- 1 medium-large spaghetti squash
- olive oil
- ¼ red onion, diced
- 2 medium carrots, shredded
- 1 jalapeno pepper, seeds removed & finely diced
- 2 cups spinach, roughly chopped
- ½ cup quick oats
- ½ cup all-purpose gluten-free flour (I used Bob's Red Mill)
- ¼ cup egg whites
- 5 sage leaves, finely chopped
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp ground pepper
- Plain Greek yogurt or sour cream
- Fresh dill, chopped
- Preheat oven to 425°F (220°C).
- Cut spaghetti squash in half length-wise. Scoop out seeds, drizzle flesh with a little olive oil & sprinkle with a pinch of salt & pepper. Place halves flesh side up on a baking sheet & bake for 40 mins. I like to line my baking sheet with aluminum foil for easy clean-up.
- While the squash bakes, sauté your vegetables. Heat 2 tbsp of olive oil in a pan on medium heat. Add onion & sauté until slightly translucent, about 2-3 mins. Add carrot & jalapeño pepper, mix well & sauté for another 2-3 mins. Add spinach & place a lid on the pan. Allow spinach to wilt, about 2-3 mins. Once spinach has wilted, stir it into the vegetable mixture. Turn off the stovetop, remove pan from heat & set aside.
- When the spaghetti squash is done, remove from oven & let cool for 5-10 mins. Take a large mixing bowl & scrape the squash's flesh with a fork to make spaghetti-like strands. To the bowl, add the sautéed vegetables, oats, flour, egg whites, sage & spices. Combine well.
- Heat a large pan on medium heat (I used the same pan from sautéing the vegetables). Add a little oil to the pan or coat with cooking spray. Using clean hands, form palm-sized fritters & place them in the pan. I was able to fit 6 at a time on my pan. Cook the fritters for about 4 mins on each side. Serve warm with greek yogurt/sour cream & fresh dill. I froze half my fritters for an easy dinner on days when I don't feel like cooking.