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.
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!
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!
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!
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:
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
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