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Beer-Battered Spaghetti Squash

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1 large spaghetti squash
1/2 c pesto
1 1/2 ounces shredded Parmesean cheese
olive oil
all-purpose flour
vegetable oil

3/4 cup all-purpose flour
3/4 cup cornstarch
1/2 tsp baking soda
1 Tbsp sugar
2 tsp salt
1/4 tsp ground white pepper
1/2 tsp granulated garlic
1/2 tsp paprika
1/2 tsp dried dill
1/4 tsp dried thyme
3/4 cup dark ale
1/2 cup water

Cook spaghetti squash according to the Baked Spaghetti Squash recipe. Allow to cool.

Make batter by combining all dry ingredients in a medium bowl and adding the ale and enough water (about 1/2 cup) to make a thick batter.

Shape a 1 1/2-inch diameter ball of cooled baked squash strings into a thick patty and dredge well in flour. Do this for the remaining squash. Heat vegetable oil in a skillet and fry squash patties after dredging them in the batter.

Batter recipe from Pacific Northwest: The Beautiful Cookbook, p. 98.

This recipe last updated: 17 October 2004

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