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Ingredients
- 1 lb Spaghetti squash peeled, seeded, and cut into 1/4" cubes
- 3/4 c. Orange flower honey divided Zest and juice of 1 lemon
- 1 x Cinnamon stick
- 3/4 c. Flour
- 1 Tbsp. Baking pwdr
- 1/4 c. Sherry
- 1/4 c. Lowfat milk
- 1 x Egg separated
- 2 Tbsp. Extra-virgin extra virgin olive oil plus
- 2 c. Extra-virgin extra virgin olive oil
Directions
- In a medium saucepan, combine spaghetti squash cubes, 1/2 c. of the honey, lemon zest and juice, cinnamon stick and 1 c. of water and bring to a boil. Lower heat and simmer till mix has the consistency of thick marmalade, about 45 min to an hour. Cold in refrigerator till hard. Stir together flour and baking pwdr in a mixing bowl. Add in sherry, lowfat milk, egg yolk and 2 Tbsp. oil to create a smooth batter and allow to stand for 10 min.
- Heat remaining 2 c. oil to 375 degrees.
- Form 1-inch diameter balls of cold spaghetti squash mix. Beat egg white to stiff peaks and fold into batter. Dip spaghetti squash ball into batter and fry 5 to 6 at a time till light golden. Remove and drain on paper towels. Drizzle with honey and serve hot.
- This recipe yields 4 dessert servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 1170 | |
| Calories from Fat 1031 | 88% |
| Total Fat 116.68g | 146% |
| Saturated Fat 16.42g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 984mg | 41% |
| Potassium 164mg | 5% |
| Total Carbs 26.31g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.09g | 1% |
| Protein 4.86g | 8% |
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