Squash Croquettes

Yes......more squash.    I have never had so much squash in my life.   It's fun, trying to come up with new ways to cook it.     This recipe for squash buttons was an accident.    I originally was going to make squash tots - like tater tots, but they really looked more like little balls than a tater tot.

These are so simple and hardly any ingredients.   I used yellow squash (of course), but I am quite certain that they would be just as yummy with zucchini.    I also think they would be really good with a bit of onion grated in.

3 medium sized squash shredded (skin and all - use the side of the grater that you would use to shred cheese) - should make 1 and 1/2 or more of shredded squash
1/3 cup of Italian Style Bread Crumbs
1 egg white
1/3 cup reduced fat shredded cheese (I used Fiesta Blend)
salt

Place shredded squash in a colander, and sprinkle lightly with salt.   Allow to sit for a few minutes, the salt helps draw out the water.    Using a large spoon, press against the squash to try and press out as much liquid as you can.   Or, use your hands as squeeze out the water.

Mix the shredded squash, bread crumbs, egg white and cheese.    Form into small balls - about the size of a crab ball.

Bake at 350 for about 30 minutes or until brown and crispy.   Flip once during the cooking process.    Makes two servings.

Calories:  148
Carbs:  16
Fat:  5
Protein:  10
Fiber:  2

These make great leftovers, and heat up well in the microwave.    Enjoy!!!