5
Nov

Baked Squash Fries with Marinara Sauce

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These “fries” are actually not fried at all. I tried them both ways, and much preferred the baked version. Very surprising considering my love for french fries!

They are super easy to make and are a great snack or appetizer. Serve them hot with a side of warm marinara sauce or dipping sauce of your choice.

 

Enjoy hot with your favorite dipping sauce!

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Baked Squash Fries with Marinara Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Ingredients:

  • 1 zucchini (cut into matchsticks)
  • 1 yellow squash (cut into matchsticks)
  • 1-1/2 tablespoons ground flaxseed mixed with ¼ cup hot almond milk (or 2 eggs whisked)
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • ¼ cup Parmesan cheese
  • ⅓ cup almond flour
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. Preheat oven to 350 degrees. Lightly oil a baking sheet with ½ tablespoon EVOO.
  2. Mix salt, pepper, almond flour, and Parmesan in a shallow bowl.
  3. Put the flaxseed slurry in a separate shallow bowl.
  4. Dip each squash stick in the slurry, then lightly shake off the excess. Transfer to the almond flour mixture bowl and turn until lightly coated.
  5. Place the squash fries on prepared cookie sheet, then drizzle with remaining oil.
  6. Bake for 10 minutes, then turn the fries over and bake another 10 minutes. The fries should be golden brown.
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  • http://www.facebook.com/bradlee.clark Bradlee Clark

    I deep fried ‘em in a coconut / peanut oil blend….deelish!

  • Jody

    These sound wonderful, but I am now on a diary free diet. Do you have any substitutions for the parmesan? It’s one of my favorite cheeses & I know it would add lots of flavor. Thanks for such exciting recipes – I can’t wait to try them all.

    • Kate

      I just made them with nutritional yeast instead of parmesan and they were delicious!

  • http://synergyfitnesspt.com Justin

    Thank you for all of the wonderful work on recipes and sharing them. Both of my children 4 and 3 have multiple food intolerance and sensitivities. Having access to a resource like againstallgrain.com and the value of such is hard to put into words for my family and I. Thank you so much. God bless!

    • Against All Grain

      So happy to share! Thanks Justin!

  • Catina

    I’ve tried to find a squash recipe my family will eat. You may have given me a great solution since they like home-made potato fries.

  • Sam

    Love your recipes…LOVE YOUR COOKBOOK!! One request…do you think you could put the nutritional information with your recipes?? I need to count carbs. Thank you!!!!

    • Against All Grain

      We’re working on compiling them for the book, but it’s a very long tedious process. They’ll be available as a supplemental resource on the blog once we get them all figured out.

      • Sam

        I know it’s a lot of work…I’ve tried to do it myself!! Being a diabetic…it’s so important for me. I so appreciate that it will be available in the future. You are an amazing person (with I might add…amazing recipes!) Thank you so much!!