Chew: Michael Symon's Spaghetti Squash Fritters

By pavaldez

Ingredients

• 1 Medium Spaghetti Squash (cooked and shredded)
• 1 teaspoon Kosher Salt or Coarse Sea Salt
• 1/8 teaspoon Nutmeg (grated)
• 1 1/2 tablepsoons chopped Fresh Sage plus whole leaves for
• garnish
• 1 Scallion (green and white parts) thinly sliced on the bias
• 2 teaspoons Garlic (minced)
• 1/2 teaspoon Freshly ground Pepper
• 4 oz Bleu Cheese (coarsely chopped or crumbled)
• Zest of 1 Orange
• 1 Large Egg
• 3 tablsepoons All-Purpose Flour
• Canola Oil for deep frying

Details

Servings 4

Preparation

Step 1

Cut squash in half and remove seeds. Roast on foil-lined half sheet pan in a preheated 400 degree oven for 45 minutes. Let cool. With a fork scrape squash to remove long strands and place on a towel.

Wrap the spaghetti squash in a kitchen towel and wring as much liquid out of it as possible, discarding the liquid.