Fried Spaghetti Squash

cake cinnamon clove dessert fall nutmeg spaghetti squash squash

Jessie Damuck

4 Servings

Source

Ingredients

1 medium spaghetti squash (about 3 pounds)

Vegetable oil (for frying; about 10 cups)

½ cup Wondra flour or ¾ cup rice flour

½ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

Powdered sugar (for serving)

A deep-fry thermometer

Method

Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.

Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.

Meanwhile, whisk flour, salt, cinnamon, nutmeg, and cloves in a large bowl. Add squash and toss to coat, separating clumps.

Working in batches, fry handfuls of squash, turning occasionally to brown evenly and gently separating as needed, until golden brown and crisp, about 2 minutes. Using a spider or a slotted spoon, transfer to paper towels to drain; dust with powdered sugar.