Spaghetti Squash Tater Tots with Maple Mustard Dip

• Produce

  • 3 Russet potatoes, large
  • 1 Spaghetti squash, Medium-Sized

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Sir Kensington's Spicy Brown Mustard for dipping

Found on shelikesfood.com

Description

Ingredients

• 3 large russet potatoes (equals about 8 cups when grated)
• 1 medium sized spaghetti squash
• 2 teaspoons salt
• 1-2 tablespoons olive oil
• Sir Kensingtons Spicy Brown Mustard for dipping

Directions

• Place potatoes in a large pot and cover with cold water. Bring to a boil and boil potatoes until just fork tender, but with still a little give in the center. Drain potatoes and let cool, about 20 minutes.
• While potatoes are boiling, cook the spaghetti squash. Cut the spaghetti squash in half, top to bottom. Scrap out the seeds. Use a metal spoon to scrape out the meat of the spaghetti squash. It will come out in small pieces and you should get about 3 cups worth. Heat a large pan over medium heat and add one teaspoon olive oil and the spaghetti squash. Cook spaghetti squash until tender, about ten minutes.
• Once potatoes have cooled, carefully peel off the skins using a potato peeler. Grate each potato and place them in a large bowl. Add the cooked spaghetti squash and salt to the bowl and mix until everything is evenly combined, your hands will work best for this.
• Pre-heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and form the potato mixture into small cylinder shapes. You should get about 40-45 depending on how big you make them. You may also need to bake them in two batches depending on how big your baking sheets are.
• Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until crispy and browned on the outside, about 50 minutes, flipping once.
• Let tater tots cool and then dip them in Sir Kensingtons Spicy Brown Mustard.