Spaghetti squash Fritter

I fell in love with the spaghetti squash a few summers ago. Since then I have been through a thousand.....well maybe not quite a thousand recipes , but I have been through lots of them and I put a little twist on an old recipe making this one all mine! I hope you enjoy it!

1 Spaghetti Squash (about 1 1/2 lb is what i had)
8 oz frozen spinach thawed and pressed dry
5 oz parmesan cheese shredded
2 green onions sliced thin
1 tsp italian seasoning
1 T minced garlic
2 eggs
1/2 cup panko bread crumbs
salt and pepper to taste ( I probably used 1/2 tsp salt and 1/4 tsp of pepper)
olive oil

Cut spaghetti squash in half. Salt and pepper it and drizzle with olive oil. bake it at about 400 degrees for 30 minutes or till soft. cool to touch and then scrape out the insides.

While squash bakes: in a mixing bowl place panko bread crumbs, Parmesan cheese, green onion, italian seasoning, garlic, eggs, salt and pepper.

mix your squash and spinach together in one bowl and then pour into the mixing bowl with the bread crumb mixture.

heat a pan on the stove top with olive oil swirled in it so that when a water droplet hits it then it sizzles.

measure 1/3 cup sized patties and press them out to about 1/2 inch thin or about the thickness you  like. Place them 3 to 4 in the hot pan at a time and turn after 2-3 minutes or just browned. and cook on the other side for 3 minutes.

serve hot and enjoy it!!!