The Best Zucchini Fritters Ever - Stuffed Spaghetti Squash Bowls

1. The Best Zucchini Fritters Ever

(Ready in about 40 minutes | Servings 6)

 

These fritters are quick and easy to whip up for dinner. Serve with a dollop of sour cream, if desired. You can serve them as a side, too.

Per serving: 111 Calories; 8.9g Fat; 3.2g Carbs; 1g Fiber; 5.8g Protein; 0.5g Sugars

 

Ingredients

·      1 pound zucchini, grated and drained 1 egg 1 teaspoon fresh

·      Italian parsley 1/2 cup almond meal 1/2 cup goat cheese,

·      Crumbled Sea salt and ground black pepper

·      Taste 1/2 teaspoon red pepper flakes, crushed 2 tablespoons olive oil

 

Directions

Mix all ingredients, except for the olive oil, in a large bowl. Let it sit in your refrigerator for 30 minutes.

Heat the oil into a non-stick frying pan over medium heat; scoop the heaped tablespoons of the zucchini mixture into the hot oil.

Cook for 3 to 4 minutes; then, gently flip the fritters over and cook on the other side. Cook in a couple of batches.

2. Stuffed Spaghetti Squash Bowls

(Ready in about 1 hour | Servings 4)

 

All the flavors of your favorite pasta are packed into these edible bowls, but they are keto-friendly and guilt-free! These bowls look really fancy, they are suitable for any occasion.

Per serving: 219 Calories; 17.5g Fat; 6.9g Carbs; 0.9g Fiber; 9g Protein; 4.1g Sugars

 

Ingredients

·      1/2 pound spaghetti squash, halved,

·      Scoop out seeds 1 teaspoon olive oil 1/2 cup Mozzarella cheese,

·      Shredded 1/2 cup cream

·      Cheese 1/2 cup full-fat Greek yogurt 2 eggs 1 garlic clove,

·      Minced 1/2 teaspoon cumin 1/2 teaspoon

·      Basil 1/2 teaspoon mint Sea salt and ground black pepper, to taste

 

Directions

Place the squash halves in a baking pan; drizzle the insides of each squash half

with olive oil.

Bake in the preheated oven at 370 degrees F for 45 to 50 minutes or until the interiors are easily pierced through with a fork Now, scrape out the spaghetti squash “noodles” from the skin in a mixing bowl. Add the remaining ingredients and mix to combine well.

Carefully fill each of the squash half with the cheese mixture. Bake at 350 degrees F for 5 to 10 minutes, until the cheese is bubbling and golden brown.

Transfer to a paper towel to soak up any excess grease. Serve and enjoy