Mrs. John Pilling* Squash Croquettes ( Gluten Free)

 

Ingredients:

1 small onion - cut up

salt to taste

2 cups cooked squash ( I used spaghetti squash)

1 egg- beaten

2 Tablespoon butter ( for Frying)

1/2 cup grated cheese ( use any cheese you prefer)

1 cup cracker crumbs ( I use almond flour to bind it together)

Directions:

Add the cooked squash, egg, cheese and almond flour.

I added it to the fridge for awhile to firm up.

Form into patties

Fry in butter  until brown on both sides

I used my new air fryer and they came out GREAT! Mei gave me an air fryer. I wanted one for awhile and now I can't wait to make new recipes in it. The croquettes came out great. I used the vegetable setting and flipped once.

*The ingredients were in Calling All Cooks. I  wanted to check out this cookbook for ages. At my age I don't want to buy any new books. I interlibrary loaned it. SO many recipes I want to try. 

Will note when a recipe is from the above cookbook.

Spaghetti Squash Tots

I planted four spaghetti squash and they started out beautifully. Lots of male flowers and when a female flower popped up I would pollinate it, hoping for a veggie. Three of the squash started to grow then BAM the leaves were hit with powdered mildew. Pulled out the three plants and figured the last one was on it's own. As you might notice in the photo the squash look pitiful but there is one and a few potential ones!

Ingredients:

1 decent sized spaghetti squash (you will use 2 cups of the drained strands)
1.5 cups panko bread crumbs
1 cup shredded parmesan cheese
2 eggs

seasoning to taste 

Directions:

1. Preheat your oven to 400 degrees.


2. Cut spaghetti squash in half, core, and bake with the flesh side down on a baking sheet for approximately 45 minutes . Let it cool for about 10 minutes before breaking apart the strands.



3. Measure out approximately 2 cups of spaghetti squash strands, and then squeeze as much water out of the strands as you can. 

4. Add drained squash to food processor and pulse a few times.

5. Add eggs pulse again a few times

6. Remove squash mixture to a medium sized bowl. Add cheese and panko and mix until well combined.

7.  Use your hands to form  tot and place them on parchment paper. 

8 Bake at 400 degrees for 15 minutes, flip, and then bake for an additional 8-12 minutes.

 source

Spaghetti Squash Crust Pizza

The first thing I want to tell you, this is good! The pie did not burn on the edge. Parchment paper meets broiler

I cooked it on parchment paper as directed and later added the sauce and the cheese. I placed the pie in the broiler. Next time I either have to cut the paper very close or bake without it. 

When the pie was done, I took it outside for it's photo shoot and there was a shadow which makes the pie look uncooked in a section. It was done and boy, was it good.

Recipe was from the blog Joe and Sue. I go there quite often and usually find something that I have to make.

Adapted the recipe.

The Crust:
4 cups cooked spaghetti squash ( I used 2 cups, make sure all excess moisture has been removed. I used a strainer )
1 egg
2 eggs whites ( didn't use)
2 cloves garlic, minced
1 cup mozzarella, shredded
1 teaspoon oregano, dried (didn't use)
1 teaspoon parsley, dried ( didn't use)
Salt and Pepper ( didn't use)
Slap Ya Mama- few good shakes- I subbed this for the oregano, which I really don't care for and the parsley. Slap Ya Mama has plenty of sodium and pepper so no need to add more.

Directions for the crust:

I measured the spaghetti squash  and added to a large bowl. Mixed in the egg and added the mozzarella. Added the Slap Ya Mama to taste..

Before you place on pan make sure all excess moisture has been removed. Give the squash a time out and let it rest a few minutes. If you see any liquid in the bottom of the bowl drain it off .

Preheated the oven to 400 degrees. Joe and Sue said its a must to use the parchment paper so I cut my circle and placed it on the pan. 
Placed the squash mixture on the parchment paper which was on the pan and pressed it down to make a nice crust. I also wanted to make sure all moisture was out so I took a paper towel and pressed it on top to soak up any the moisture that didn't come out when strained.

I baked for about 20- 30 minutes. It didn't look firm at 20 so cooked it till it was firm to the touch.

Since I cooked it early, around 6 in the morning I didn't put it back in the oven till I wanted to add the sauce and cheese.

Added my favorite bottle sauce,  in this heat the only way to go and spread it over the pie.

Added the cheese and place it in the broiler a few minutes until cheese has melted.

Let it "rest" before you cut into it. The slices will peel off easier. 
Next time I might spray the parchment paper.

The slap ya mama was a nice touch. I like spicy and I added just the right amount.