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Spaghetti Squash Tots

2/24/2020

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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. 
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