Spaghetti Squash Fritters/ Tikkis (Whole30) (Edit recipe)

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Spaghetti squash isn’t a vegetable I pick on my grocery run but I recently realized I have been missing out on its amazingness. While doing my third whole 30, I explored the versatility of this vegetable. I decided to experiment with creating a tikki out of the squash. Aloo tikki is my favorite Indian street food, it’s a patty made of mashed potatoes, stuffed with spicy peas and shallow fried on a skillet till its crispy on the outside. Topped with a green spicy chutney and sweet tamarind chutney, it’s a party in the mouth. Here’s a take on that tikki with spaghetti squash!

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Original Recipe

PREP TIME

25 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1 whole Spaghetti Squash, Baked and use 3 cups
1 whole Red Onion, Medium
0.25 cup Almond Meal
1 whole Eggs
1 tsp Garam Masala
0.5 tsp Chili Powder
0.5 tsp Garlic Powder
1 tsp Salt
3 Tbsp Ghee, or avocado oil
5 sprigs Cilantro

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bake the spaghetti squash using the following instructions - Preheat the oven to 400 degree Fahrenheit. Carefully cut the spaghetti squash in two halves longitudinally with a sharp knife. Spray or drizzle the insides with oil and place it cut side down on a baking sheet. Bake for about 40 minutes till the interiors can be easily pierced with a fork.
Let the squash cool down and then scoop the flesh out in a bowl. Sprinkle this with 1/2 tsp salt and let it stand for 15 minutes.
Squeeze out as much water as you can out of the squash using paper towels and add to a mixing bowl
Chop one red onion finely and add to the squash mix. Also add a few springs of chopped coriander
Next add garam masala, garlic powder, chili powder and salt. Give it a good mix.
In order to bind this mixture, add egg and the almond flour.
Heat a pan on medium heat and add some ghee or oil. Now scoop out a little of the mix and add to the pan. You can also add multiple scoops at a time depending on the side of the pan.
Flatten the scoops and let them finish cooking on one side. Should take about 5 minutes. Turn them over and cook on the other side. Remove it once it's nice and crispy.
Serve with salsa as a dip.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	14 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	31 g
Sodium:	572 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.