Upon first reading, the words “spaghetti squash funnel cake,” might send you into a rage — because squash is not cake — but fried strands of super starchy squash actually crisp up in a very pleasing way and taste great with powdered sugar.
Photo by Mark Bonica.
Really, it’s not that weird. Lot’s of squashes are used in desserts (pumpkin, kinda-sorta-pumpkin, butternut, zucchini) and they’re all pretty tasty. Click the link below for full instructions, but you’re basically going to coat roasted, drained spaghetti squash strands with a mixture of flour, cinnamon, nutmeg, and cloves. Fry them up nice and crisp, let them drain on paper towels, and top with powdered sugar.
Fried Spaghetti Squash [Bon Appetit]
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