Spaghetti Squash Tots

Spaghetti Squash Tots
Yield: 15

Ingredients
2 cups roasted and cooled spaghetti squash (approx. 1 medium)
1 egg
1 teaspoon garlic powder 
1 teaspoon onion powder
1 teaspoon dried basil
1 tablespoon nutritional yeast
¼ cup cassava flour
3 tablespoons tapioca flour
1 teaspoon salt

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
   
2. Squeeze excess water out of squash using a paper towel.
   
3. In a large mixing bowl, whisk the egg. Add squash and all remaining ingredients and mix well.
   
4. Using a 1.5” spring-release cookie scoop or tablespoon, portion out the mixture into the baking sheet. Use your hands to shape into a tot. 
   
5. Bake for 25 minutes, flip tots and bake 10-15 minutes more.