Spaghetti Squash and Organic Chicken Fritters with a Tangy Tomato Sauce

This fun and easy dish came about from leftovers. I had some leftover cooked spaghetti squash, leftover chicken, and leftover crushed tomatoes. The “fritters” are pan fried, so you don’t need to worry about deep frying. I wanted to keep the recipe as “paleo” as possible, but you will need some flour. You can substitute regular flour with a gluten-free flour if you prefer, and I served the dish along with grilled asparagus.
This recipe serves 4.

1 Organic Spaghetti Squash, cooked with the strands removed
1/2 lb Organic Chicken Breast, cooked and finely shredded
2 Organic Scallions, thinly sliced including the green parts
2 Organic Eggs
1/3 cup Organic All-Purpose Flour
1 tsp Sea Salt
1 tsp Fresh Ground Cracked Pepper
Vegetable or Canola Oil for Pan Frying

Squeeze out excess moisture from the spaghetti squash strands and place them in a large mixing bowl. Add all the remaining ingredients except the oil and mix well by hand or with a large spoon.img_3585.jpgIn a large skillet, heat up the cooking oil and once ready, start adding the fritters. I shape them into flat cakes in my hand that are about 3 inches in diameter. Once browned, flip to the other side using a metal spatula. img_6017.jpgRemove from heat and drizzle with the tangy tomato sauce. Recipe follows.

For the Tangy Tomato Sauce:
1 12 oz can Organic Whole Tomatoes
1 small Shallot, minced
1 tbsp Red Wine Vinegar
1 tbsp Sugar
1-2 tsp Red Pepper Flakes (more or less for you spice desires)
1 tsp Sea Salt
1 tsp Fresh Ground Black Pepper
2 tbsp Heavy Cream
1 tbsp Olive Oil

Purée the tomatoes in a blender until smooth. Warm up the olive oil in a medium sized pot. Sauté the minced shallot until soft, careful to not burn the shallots. Add the tomatoes and stir, let cook for a few minutes and then add the red wine vinegar. Allow to cook a few minutes and then add sugar, red pepper flakes, salt and pepper. Cook for a few minutes and add heavy cream. After a few minutes on warm, season with salt and pepper.

Wine Pairing: A young Beaujolais will go beautifully with this dish. The vibrant fruit structure and minimal tannins won’t over power this recipe.

2 thoughts on “Spaghetti Squash and Organic Chicken Fritters with a Tangy Tomato Sauce

  1. Looks tasty

    1. Thanks! Definitely is 😊

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