5 from 3 votes
Italian-Style Spaghetti Squash Fritters
Spaghetti squash, ricotta, Parmesan and fresh herbs formed into fritters and sauteed until golden brown. When paired with warmed marinara, they're reminiscent of lasagna. Delizioso!
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings:
4
servings (about 10-12 fritters)
Calories:
364 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian, American
Ingredients
- 1 spaghetti squash medium
- ½ cup ricotta cheese whole milk
- ¼ cup Parmesan Cheese grated
- lemon zest of 1
- 2 tablespoons fresh herbs basil, rosemary and thyme all work great, chopped
- 1 garlic minced, medium clove
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg lightly beaten, large
- ½ cup all-purpose flour
- ¼ cup panko bread crumbs
- ¼ cup olive oil divided
- 1 marinara sauce store-bought, 24-ounce jar, warmed
Instructions
Roast the squash:
- Preheat oven to 425°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until squash is tender when pierced with a fork or knife, about 45 minutes to 1 hour, depending on the size of your squash.
Cup of Yum
Make the fritters:
- When cool enough to handle, gently scrape the flesh of squash out with a fork, removing the squash in long strands. Reserve 2 cups for this recipe and save the rest for another meal.
- In a large mixing bowl, combine the 2 cups spaghetti squash, ricotta, Parmesan, lemon zest, herbs, garlic, salt, pepper, egg, flour and panko. Stir until the mixture is well-combined - it should be thick and creamy.
- Set a large, heavy-bottomed skillet over medium heat. When hot, add 2 tablespoons olive oil. Once the oil is hot, scoop heaping tablespoonfuls of the batter into the pan. Cook until golden brown, 3-5 minutes, then flip and cook until golden brown on the other side and cooked through, another 3-5 minutes. Be careful that your pan is not too hot or the fritters will cook too quickly on the outside and scorch before the center is cooked.
- Serve immediately along with warmed marinara sauce.
Notes
- To make these gluten-free, substitute the all-purpose flour for the same amount of gluten-free all-purpose flour. I used Cup4Cup brand gluten-free flour. The panko can be swapped out for crushed Rice Chex cereal.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
62mg
(21%)
Sodium
499mg
(21%)
Potassium
357mg
(8%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
710IU
(14%)
Vitamin C
8mg
(9%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (about 10-12 fritters)
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 499mg | 21% |
| Potassium | 357mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.