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Spaghetti Squash Fritters

The perfect snack for any day of the week are these Spaghetti Squash Fritters!  I originally shared these back in 2013, but they still remain a favorite of mine.

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!

When I ran across these Spaghetti Squash Fritters on Cooking Light, I knew I had to try them!  I whipped up a batch of them for lunch time and they turned into the perfect snack!  I made mine as instructed in the original recipe but I left out the Sriracha Mayonnaise.  My taste buds were happy about that, I don’t like spicy.  That would of lit my mouth on fire!  If you like spicy though by all means enjoy it!

Spaghetti Squash Fritters

I paired ours with ranch and then served them up on a plate for a snack.  My son would not even try them, but my husband and I loved them.  My daughter joined in too!  They turned out to be the perfect finger food for her when torn into smaller bites.  She gobbled them up like a bird and was practically jumping out of the high chair for more!

The longest part of this recipe is just cooking the spaghetti squash.  I like to fix mine in a dutch oven; however, they suggest you can microwave it too.  I have not tried that yet, but if you have let me know if it works!

Spaghetti Squash Fritters

These are packed with veggies, which makes them a great alternative for me during snack times when I want to grab a candy bar!  I dipped them in the ranch and ate them like chips!

Print Print

Spaghetti Squash Fritters

Yield: 10-12


  • 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:

1. 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.

2. 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.

3. 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.


Recipe From:  Cooking Light


Disclosure:  I am a blog partner for Cooking Light; however, all thoughts and opinions are my own.  This is not a compensated post.



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10 Responses to “Spaghetti Squash Fritters”

  1. Rachel @ BubblyNatureCreations.composted October 30, 2013 at 8:44 am

    Oh my goodness! I love squash!!! These look so good!


  2. melposted October 30, 2013 at 6:57 pm

    These look so delicious!!! We are big squash fans here!!!


  3. Laurael Robichaudposted January 4, 2014 at 5:06 am

    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 Stillreplied January 5th, 2014 at 10:42 am

      I def need to try it in the microwave, sounds so much faster!

    • Laurareplied January 11th, 2014 at 10:47 am

      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.

      • Kristyreplied January 11th, 2014 at 11:00 am

        Oh my goodness!!!! That would of freaked me out. LOL

  4. Jeanneposted March 1, 2014 at 7:51 am

    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.


  5. Debbie Sainzposted August 20, 2014 at 6:58 pm

    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.


  6. Stick War Gamesposted April 4, 2017 at 2:23 am

    This looks so yummy! Makes me excited for the holidays. Thanks for sharing…


  7. Robin Gableposted October 9, 2017 at 7:07 pm

    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.


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