Ingredients:
1 1/2 cups packed cooked spaghetti squash
1 cup panko bread crumbs (see note)
1/2 cup shredded parmesan cheese
1 large egg
Instructions:
Roughly chop spaghetti squash into small pieces so that it resembles shredded squash. Add all ingredients to a large bowl. Mix with a spoon until everything is thoroughly combined and moistened.
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Scoop 1 tablespoon of squash batter and squeeze tightly between the palms of your hands a few times. This should release some liquid, which will further moisten your mixture and allow it to compact and stick together easily. Gently shape to resemble a cylinder. Place onto a baking sheet and repeat with the remaining mixture. Space tots about 1/2 inch apart. You should be able to make about 25 tots.
Bake for 18-20 minutes until the bottoms are golden brown and crispy. Flip and bake for another 3-5 minutes. Serve warm with the dipping sauce of your choice.
Notes:
Please use panko for best results. If you use regular breadcrumbs, you will need to use less.
For more recipes provided by Grand Junction's Volunteer Ambassadors and Staff, click here.