Baked Spaghetti Squash Fritters
User Reviews
4.7
Baked Spaghetti Squash Fritters
Description
Baked Spaghetti Squash Fritters combine cooked squash mixed with simple seasonings and binding ingredients to form small cakes that crisp nicely in a hot oven. The key component is spaghetti squash, cooked until tender then scraped into strands which are mixed with egg, garlic powder, parsley, coarse salt, pepper, panko crumbs, Parmesan cheese, and flour. Baking the fritters at 450 degrees Fahrenheit allows the outsides to become golden and crisp while the inside remains tender.
The mix of ingredients balances moisture and firmness, with the panko crumbs giving a slightly crunchy edge and the Parmesan adding a subtle nutty flavor. These fritters avoid oil frying, making them lighter but still texturally satisfying from the baking process and well-greased parchment paper to prevent sticking. They can be served as a side or a light snack.
Generously coating the parchment with nonstick spray and preheating the oven ensures proper crispness and prevents sticking. The recipe notes that panko crumbs provide a preferred texture compared to regular bread crumbs, but substitutes can be used if needed. Overall, the method is straightforward and relies on oven heat to achieve the texture rather than frying.
Ingredients
- 1 medium spaghetti squash you'll end up with 2 packed cups of cooked spaghetti squash, (454-510 grams)
- 1 egg large
- 1 teaspoon garlic powder
- 3 tablespoons parsley chopped fresh or 1 teaspoon dried
- ½ teaspoon coarse kosher salt
- Pinch black pepper
- ½ cup panko bread crumbs
- ½ cup Parmesan Cheese freshly grated
- ¼ cup all-purpose flour or whole wheat flour
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
- Preheat the oven fully to 450°F for best texture and browning.
- Use plenty of nonstick spray on parchment paper to prevent fritters from sticking while baking.
- Panko bread crumbs contribute a better texture than regular bread crumbs but regular can be substituted if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters (more depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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