Baked Spaghetti Squash Fritters

Name: Baked Spaghetti Squash Fritters
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 fritters (more depending on size)
Ingredients: 1 medium spaghetti squash; 1 large egg; 1 teaspoon garlic powder; 3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley; ½ teaspoon coarse; Pinch of black pepper; ½ cup Panko bread crumbs; ½ cup freshly grated Parmesan cheese; ¼ cup all-purpose or whole wheat flour

User Reviews

4.7

207 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
12 fritters (more depending on size)
Course
Side Dish
Cuisine
American

Baked Spaghetti Squash Fritters

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 medium spaghetti squash you'll end up with 2 packed cups of cooked spaghetti squash, (454-510 grams)
1 large egg
1 teaspoon garlic powder
3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
½ teaspoon coarse kosher salt
Pinch of black pepper
½ cup Panko bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup all-purpose or whole wheat flour

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Instructions

For the spaghetti squash, slice it in half lengthwise, scoop out the seeds, and either: 1) place the spaghetti squash cut-side down in a 9X13-inch pan with an inch of water and bake at 400 degrees F for 30-35 minutes until a fork pierces through the skin very easily OR 2) use the beloved Instant Pot method detailed here (basically, add 1 cup of water and the rack to the IP, add the spaghetti squash, seal the lid, and cook at high pressure for 7 minutes, quick release the pressure, and you are good to go).
Scrape out the tender, cooked strands of spaghetti squash when it is cool enough to handle. Measure 2 packed cups (about 16-18 ounces) into a medium bowl. Let the squash cool to room temperature.
Preheat the oven to 450 degrees F.
Add the egg, garlic powder, parsley, salt, pepper, panko, Parmesan, and flour to the bowl with the squash. Mix until evenly combined.
Line a baking sheet with parchment paper and generously grease with nonstick cooking spray (don't skimp here or the fritters will stick!).
Scoop out the fritter dough onto the prepared baking sheet in mounds, a couple inches apart. I use about 2-3 tablespoons for each fritter (works great to get a heaping scoop in my #40 cookie scoop and portion out that way).
Flatten the mounds until they are evenly about 1/4-inch thick or so.
Bake the fritters for 10 minutes until they are browning on the bottom. Remove the pan from the oven and using a thin, metal spatula, flip the fritters and bake for another 8-10 minutes until golden on both sides.
Serve immediately!

Notes

Keys to Success: this recipe is pretty straightforward and simple, but a couple keys to success are: 1) preheating that oven so it is HOT! 450 degrees is the magic temp in my oven; don't be scared, and 2) generously greasing the parchment paper before baking so the fritters don't stick (the hot temperature also helps the fritters sizzle so they don't stick to the pan).
Panko: I think the coarser texture of panko helps the overall texture of the spaghetti squash fritters, but if you don't have panko on hand, you could try using regular bread crumbs.

Nutrition Information

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Serving 1 Fritter Calories 45kcal (2%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 16mg (5%) Sodium 190mg (8%) Fiber 1g (4%) Sugar 1g (2%)