chelsea'srecipes

1 (2 pound) spaghetti squash

1 (8-ounce) package baby spinach

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons grated Parmesan cheese

1 tablespoon minced garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon baking powder

2 large egg whites

1 tablespoon olive oil, divided

5 teaspoons canola mayonnaise

2 teaspoons 2% reduced fat milk

1 teaspoon Sriracha (hot chile sauce)

1 teaspoon cider vinegar

Directions:

1.  Cut squash in half lengthwise.  Scoop out seeds: discard.  Place squash halves, cut sides up, in a microwave-safe bowl.  Cover with a damp paper towel.  Microwave at HIGH 20 minutes or until tender.  Let stand 10 minutes.  Scrape inside of squash with a fork to remove spaghetti like strands to measure 4 cups.

2.  Heat large skillet over medium-high heat.  Add spinach to pan;cook 2 minutes or until spinach wilts. Place squash and spinach on clean dish towel: squeeze until barely moist.  Coarsely chop squash mixture, and place in a large bowl.  Add panko and next 4 ingredients (through baking powder), and toss well to combine.  Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form.  Gently fold egg whites into squash mixture.

3.  Fill a 1/4 cup dry measuring cup with squash mixture.  Invert onto work surface; gently pat into a 1/4-inch thick patty.  Repeat procedure with remaining squash mixture, forming 10 patties total.  Heat a large non stick skillet over medium heat.  Add 1-1/2 teaspoons oil to pan, and swirl to coat.  Add 5 patties to pan; cook 3 minutes on each side or until browned.  Remove patties from pan; keep warm.  Repeat the procedure with remaining 1-1/2 teaspoons oil and squash patties.

4.  Combine mayonnaise and remaining ingredients in a small bowl.  Serve with fritters.