60 + 6/pattie minutes
- One 2-1/2 lb. spaghetti squash
- 1 large egg, lightly beaten
- 1/4 cup minced green onion (about 2 green onions, bulb removed)
- 1/2 teaspoon dried onion flakes
- 1/4 cup Wild Fernleaf Dill Olive Oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2/3 cup flour
- 1/2 teaspoon baking powder
- Wild Fernleaf Dill Olive Oil for frying
- Preheat oven to 375 degrees and line a cooling rack or 2 large plates with paper towels.
- Place the whole spaghetti squash on a baking sheet and pierce the outer shell with a fork, making prick marks all over the squash. Roast the squash for about 45 minutes to an hour until it's soft enough to slice. Cool the squash for about 15 minutes.
- Cut the squash in half lengthwise and use a fork to rake the interior, making noodle-like strands (about 1-1/2 cups). Using your hands or some cheesecloth, squeeze the squash to get out all the liquid.
- Place the squash in a medium mixing bowl, add the egg, green onion, dried onion flakes, garlic powder, black pepper and 1/4 cup Wild Fernleaf Dill Olive Oil. Using a fork, mix all ingredients until well combined.
- In a smaller bowl mix the flour and baking powder together. Add the dry ingredients to the squash mixture and stir again until combined. Set aside.
- Pour 2 Tablespoons of the Wild Fernleaf Dill Olive Oil into a large skillet and heat over medium-high heat.
- Using your hands, form patties about 2-1/2 inches wide and 1/2 inch high and carefully place them in the hot oil, cooking about 4 patties at a time or as many as your pan can hold without crowding. Cook until the squash becomes crispy and golden brown, about 2-3 minutes. Then flip and cook on the other side another 2-3 minutes. Remove the patties to the paper towel lined rack or plates to drain off the excess oil and transfer cooked patties to a baking sheet to keep warm at 200 degrees until all the patties are cooked.
- Serve while warm. The leftovers can be refrigerated in an air-tight container for up to 3 days. Reheat in a 375 degree oven for 6-8 minutes or in the microwave for about 1 minute.