RECIPE SUMMARY
Makes 2 servings: Each serving counts towards 1 cup of restricted vegetables, 1 egg white, (optional 1 tablespoon of Oil)
INGREDIENTS
DIRECTIONS
Heat the oven to 400ºF, and line a baking sheet in aluminum foil
Prep the spaghetti squash by stabbing it all over with a fork. Then use a serrated knife to cut lengthwise through the spaghetti squash skin. Once the skin has been cut through, use a chef’s knife to cut through the flesh of the squash. Once the squash is halved remove the seeds using a spoon.
Spray the prepared baking sheet with oil and place the squash cut side down. Place the tray in the oven and bake for 30-40 minutes.
Remove the squash from the oven and reduce the oven temperature to 375ºF. Allow the squash to cool, use tongs to flip the squash cut side up to release the heat quickly.
Once the squash has cooled use a fork to shred the insides, place the shredded squash on a linen towel or paper towels and squeeze the water out.
In a large bowl place the garlic powder, sea salt, black pepper and oregano. Stir to combine, then set aside.
Place the drained shredded spaghetti squash on a cutting board and rough chop, transfer to the large bowl. Stir to combine then add the egg and stir until combined fully.
Using a tablespoon and hands shape the mixture into tots and place on a parchment lined baking tray. Spray with oil and place in the oven for 20 minutes or until lightly golden and cooked through.
*For crispy tots, heat 2 tablespoons of avocado oil in a small pan over high heat. Shallow fry the tots by placing several tots in the oil and rotate each tot to fry each side. Be careful not to overcrowd the pan, and work quickly, the tots cook fast. Place the fried tots on a paper towel to drain any excess oil.
Ingredients
Directions
Heat the oven to 400ºF, and line a baking sheet in aluminum foil
Prep the spaghetti squash by stabbing it all over with a fork. Then use a serrated knife to cut lengthwise through the spaghetti squash skin. Once the skin has been cut through, use a chef’s knife to cut through the flesh of the squash. Once the squash is halved remove the seeds using a spoon.
Spray the prepared baking sheet with oil and place the squash cut side down. Place the tray in the oven and bake for 30-40 minutes.
Remove the squash from the oven and reduce the oven temperature to 375ºF. Allow the squash to cool, use tongs to flip the squash cut side up to release the heat quickly.
Once the squash has cooled use a fork to shred the insides, place the shredded squash on a linen towel or paper towels and squeeze the water out.
In a large bowl place the garlic powder, sea salt, black pepper and oregano. Stir to combine, then set aside.
Place the drained shredded spaghetti squash on a cutting board and rough chop, transfer to the large bowl. Stir to combine then add the egg and stir until combined fully.
Using a tablespoon and hands shape the mixture into tots and place on a parchment lined baking tray. Spray with oil and place in the oven for 20 minutes or until lightly golden and cooked through.
*For crispy tots, heat 2 tablespoons of avocado oil in a small pan over high heat. Shallow fry the tots by placing several tots in the oil and rotate each tot to fry each side. Be careful not to overcrowd the pan, and work quickly, the tots cook fast. Place the fried tots on a paper towel to drain any excess oil.