A nutritionally dense version of the tater tot, these spaghetti squash tots are unequaled!
The amount of spaghetti squash called for is approximately 2 medium squashes, give or take. You don't have to have the exact amount of squash. Just get as close to 6 cups as you can.
Cut the squashes in half and remove the seeds. Place, cut side down, on a parchment-lined cookie sheet and bake for about 50 minutes at 350 F. or until the squash is easily pierced all the way through with a knife.
Once the squash is cooked, cooled and removed from it's skin, place it in a cheese cloth or thin towel and wring out as much water over the sink as you can. (There will be a lot)
Place the wrung out squash into a large mixing bowl and add the rest of the ingredients.
Knead as though you were kneading bread down. Make sure you get a good, even distribution of the spices.
Form approximately 2 tbsp. of squash mix into a tater tot shaped nugget and place on a parchment lined cookie sheet.
When you have formed all the tots, spritz them lightly with an oil sprayer.
Bake for 15 minutes, turn them over and continue baking for another 15 minutes. (Or however long it takes for them to get golden brown on each side in your oven)
Cool slightly and enjoy with a clean ketchup or other dipping sauce!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.