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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 |