Spinach and Spaghetti Squash Fritters

Ingredients

For the Sun-Dried Tomato Pesto

• 3 tablespoons pine nuts
• 2 garlic cloves
• 1/2 cup arrabbiata sauce
• 1/3 cup julienned sun-dried tomatoes (not packed in oil)
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil

For the Fritters

• 2 large eggs
• 2 cups chopped baby spinach
• 2 cups cooked spaghetti squash
• 1/2 cup chickpea flour
• 1/2 cup Italian-style panko breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup olive oil (for cooking)

Directions

1. Make the pesto.
   Toast the pine nuts in a large skillet over medium heat for about 3 minutes, stirring frequently, until lightly browned and fragrant. Transfer to a plate to cool. In a food processor, combine the garlic, arrabbiata sauce, sun-dried tomatoes, Parmesan cheese, and toasted pine nuts. Pulse until finely chopped, scraping down the sides as needed. With the processor running, slowly drizzle in the 2 tablespoons of olive oil until the pesto is thick and well blended. Set aside.

2. Prepare the fritter mixture.
   In a large bowl, whisk the eggs. Stir in the spinach, spaghetti squash, chickpea flour, panko breadcrumbs, and red onion until evenly combined.

3. Cook the fritters.
   Heat the remaining 1/4 cup olive oil in the same skillet over medium heat. Working in two batches, scoop about 3 tablespoons of the squash mixture into the skillet for each fritter. Flatten gently with a spatula into 3-inch rounds. Cook for about 5 minutes, turning once, until both sides are golden brown. Makes approximately 16 fritters.

4. Serve.
   Serve warm with the sun-dried tomato pesto for dipping.