Homestead Collective Recipe Archive
http://www.homesteadcollective.org/hcra/
Beer-Battered Spaghetti Squash
1 large spaghetti squash
1/2 c pesto
1 1/2 ounces shredded Parmesean cheese
olive oil
salt
pepper
all-purpose flour
vegetable oil
Batter:
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 was added: 17 October 2004