1. In large skillet, cook and stir pine nuts over medium heat 3 minutes or until lightly browned and fragrant; transfer to plate to cool. In food processor with knife blade attached, pulse garlic, sauce, tomatoes, cheese and pine nuts until finely chopped, scraping down bowl with rubber spatula. Slowly add 2 tablespoons oil through feed tube; process until thick and emulsified. Makes about 1 cup pesto

2. In large bowl, whisk eggs; stir in spinach, squash, flour, breadcrumbs and onion. Makes about 3 cups

3. In same large skillet, heat remaining 1/4 cup oil over medium heat. In 2 batches, drop squash mixture, about 3 tablespoons per fritter, into skillet; flatten with spatula into 3-inch circles and cook 5 minutes or until golden brown, turning once. Makes about 16 fritters

4. Serve fritters with pesto for dipping

• 16 g Total fat
• 2 g Saturated fat
• 48 mg Cholesterol
• 247 mg Sodium
• 14 g Carbohydrates
• 2 g Fiber
• 4 g Sugars
• 0 g Added sugars
• 6 g Protein