These crispy loaded fritters are perfect for parties.
Baking them instead of frying cuts down on labor (and oil splatters).
Bake until very tender when pierced with a fork, about 50 minutes.
Remove from oven; let cool slightly, about 10 minutes.
(Alternatively, place squash halves, cut-sides down, in a microwavable baking dish.
Pierce the squash shells with a fork.
Add 1/2 to 3/4 inch of water to the dish.
Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
(Reserve any remaining squash for another use.)
Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside.
Whisk egg white in a small bowl until frothy; stir into the squash mixture.
Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
Brush the tops of the fritters evenly with the remaining 1 tablespoon oil.
Bake until crisp and golden, 10 to 12 minutes per side.
Remove from the oven.
Sprinkle the fritters evenly with cheese.
Continue baking until the cheese melts, about 2 minutes.
Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
