The perfect snack for any day of the week is these Spaghetti Squash Fritters!
I love Spaghetti Squash! Have I told you that lately? My favorite so far is this Spaghetti Squash Chicken Alfredo. I actually like using spaghetti squash more than pasta!
It is also a bonus that it’s a veggie and healthier too!
We absolutely love spaghetti squash, so when I heard about these fritters, I knew I had to try them. In full disclosure, when I originally posted this recipe I was partnered with Cooking Light. At that time, I shared their recipes each month.
Spaghetti Squash Fritters are easy to make gluten-free with gluten-free breadcrumbs, plus they are perfect for snacking.
How do you make Spaghetti Squash Fritters?
The longest part of this recipe is just cooking the spaghetti squash.
The key here is that you can easily make the spaghetti squash in the Instant Pot or Pressure Cooker. All you need to do is place the spaghetti squash in the pot with 1 cup of water. I set this on high pressure for 7 minutes and then it’s done!
This has become my favorite way to quickly cook spaghetti squash.
Now it’s time to whip up a batch of gluten-free Fritters!
Spaghetti Squash Fritters
- 1 2 Lb Spaghetti Squash
- 1 8 Oz Package of Baby Spinach
- 1/2 Cup Panko or Gluten Free Panko Breadcrumbs
- 2 Tbsp Grated Fresh Parmesan Cheese
- 1 Tbsp Minced Garlic
- 1/2 Tsp Freshly Ground Black Pepper
- 1/4 Tsp Baking Powder
- 2 Large Egg Whites
- 1 Tbsp Olive Oil Divided
- Dressing: See original recipe for Sriracha Mayo topping or use your favorite dressing for dipping.
Instructions Per Cooking Light:
- Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, in a microwave-safe bowl. Cover with a damp paper towel. Microwave at HIGH 20 minutes or until tender. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.
- Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.
- Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.
did you make this recipe?
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Comments & Reviews
Rachel @ BubblyNatureCreations.com says
Oh my goodness! I love squash!!! These look so good!
These look so delicious!!! We are big squash fans here!!!
Laurael Robichaud says
I frequently cook spaghetti squash in the microwave. I love it due to speed but it has one drawback. First- you need to stab it deeply quite a few times so it doesn’t explode! The drawback is when you cut it in half to scrape it, it is a little more challenging to scrape the seeds out. Some people cut it in half, scrape the seeds then microwave but I just do the whole thing.
Kristy Still says
I def need to try it in the microwave, sounds so much faster!
My mom exploded one in the microwave. It blew the door off, broke the rotator plate and sent them both across the room and it covered the kitchen in squash. Luckily she had just stepped out for something. All they can figure is she didn’t poke the squash enough this time because she’s cooked them whole lots of times. She likes her new microwave.
Oh my goodness!!!! That would of freaked me out. LOL
We love spaghetti squash and eat it a lot when in season. I will def be trying this recipe!! I prepare it in the microwave all the time. Be generous with the amount of venting holes you pierce in it and I always flip it over half way through my cook time. I have never had a issue with the cooking method.
Debbie Sainz says
I microwave my spaghetti squash all the time. I cut it and scrape it first though. I put it cut side down on a microwave safe plate and cover it with saranwrap. Then I microwave it for between 5 and 10 min. depending on the size of the squash. To test for doneness I stick a steak knife into the top. If it gives it’s done, if not I cook for a minute or so longer till it is done. Then fork out the goodness, lol. It really is much easier this way. I grew them in my garden this year and I have been cooking and freezing individual portions in my vacuum sealer.
Stick War Games says
This looks so yummy! Makes me excited for the holidays. Thanks for sharing…
Robin Gable says
I love to cook my spaghetti squash in the slow cooker. Cut it in half, scoop out the seedy section, put about 1/2″ of water in the bottom and mix in some salt and pepper, place the squash in cut side down and cook on low 6-8 hours or high 3-5 hours.