Spaghetti Squash Fries
Spaghetti Squash Fries are the perfect snack or side dish for kids of all ages!
Servings: 5 Dozen
Ingredients
- 1 large spaghetti squash halved
- salt and freshly ground black pepper plus more when creating fries
- Olive oil
- 3 cups panko
- 3 cups freshly grated Parmesan cheese plus more for serving
- 3 large eggs
- 1 package ranch salad dressing
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Preheat oven to 375 degrees. Brush spaghetti squash halves with olive oil and season with salt and black pepper.
- Place cut-side down on a nonstick baking sheet (alternately, line with nonstick aluminum foil or parchment paper).
- Roast for 30-40 minutes or until tender and a knife can be easily inserted into the squash. Let cool.
- Shred the pulp into a large bowl.
- Add panko, Parmesan cheese, eggs, ranch salad dressing, garlic powder, onion powder and 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Mix well.
- Working with 1 cup at a time, press the mixture into a rectangle to approximately 1/2-inch thickness.
- Cut into "fries."
- Place on a parchment-paper lined baking sheet. (At this point, you can refrigerate uncovered up to 24 hours to bake later.)
- Bake fries at 375 degrees for 30-40 minutes, turning once.
- Serve with ketchup or marinara sauce.
Notes
A large squash should yield 5-6 cups of pulp which is the right amount for this recipe.
REHEATING INSTRUCTIONS:
- Reheat in the oven at 350 degrees.
Nutrition
Serving: 10Fries | Calories: 501kcal | Carbohydrates: 44g | Protein: 32g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1326mg | Potassium: 410mg | Fiber: 5g | Sugar: 8g | Vitamin A: 863IU | Vitamin C: 4mg | Calcium: 845mg | Iron: 4mg