Adventures in Parenthood: Squash Tots

This summer, Alex grew some spaghetti squash and much less zucchini than previous years. We may have to up the ante next year due to this recipe bc oh my goodness I could eat a ton of these little buggers.

I saw this recipe originally on Pinterest, which actually directs you to this blog post (cutting out the middle man, sorry Pinterest), using zucchini. That is the first squash we tried it with and they were yummy! Then we had spaghetti squash, as I mentioned, on hand so we decided to try it with that and they turned out even better! I'm also thinking this will be a killer kids side dish in a year or so. Maybe with a little less onion though!

I will go over the details of the recipe below because it's so easy and also because I took the recipe from above and times it by 4 because I had 4 cups of squash to use.

First, this is pretty time consuming if you're using spaghetti squash and far less time consuming if you're using zucchini. Spaghetti squash you have to cut and then roast and then scoop out. Zucchini you just have to shred. I roasted a lot of squash one night so that I could puree a bunch for baby food for Miss Scarlett and I put the extra in the fridge because I planned to freeze it to make tots in the near future. Later in the week, I just decided to make the tots and then freeze them so I could pop them in the microwave for an easy breakfast, which by the way, these are awesome for breakfast!

Recipe//
Makes approx. 50 tots
Oven Temp: 400 F
Oven Cook Time: 18 minutes +/-

Ingredients//
4 cups of squash (if this is zucchini, you need to shred it with a box grater and then squeeze out as much water as humanly possible, if it's pre-cooked spag squash then no need to do that)
4 eggs
1 cup of breadcrumbs (we used Panko)
1+ cup of sharp cheddar cheese, I just eye balled it
1 onion finely diced (these are quite oniony with this amt, put as much as you see fit)
salt and pepper to taste

Instructions//
Mix it all together
Put it into a greased (or ungreased if you use Pampered Chef's, I found this out by accident!) mini muffin tin and push down on them with a spoon to really press it in so they don't fall apart when taking them out.
Put it in your pre-heated oven for between 16-20 minutes. 18 minutes is my oven's sweet spot.
If you plan to eat them immediately, let them cool for a couple minutes and then jab them with a fork to pull them out.
If you plan to freeze them, let them cool down to room temp and then put them on a tray in the freezer for an hour or so until they're solid, then transfer to a freezer safe bag or container. I put ours in a container bc they will not be lasting long!

To heat them after they're frozen, put them in the microwave for 1 minute.

Wham, Bam, check out the pictures below!
{ps. is this font hard to read??}