If you’re looking for a unique way to use spaghetti squash, this is it! These sweet and salty Spaghetti Squash Fritters are a fun appetizer to make for a crowd big or small, and are best served with a dollop of creamy herbed yogurt.
There are times in life when a little bacon goes a long way: this is one of them. Of course, if you are vegetarian you can completely leave it out of this recipe for spaghetti squash fritters.
What is a Fritter?
I experimented with a lot of variables (some good, some NOT), and found that there is a reason that the term ‘fritter’ = fried (actually looked it up). According to Wikipedia it also means ‘to waste little by little’: what a coincidence, I ALSO have a knack for doing that with my days on occasion!
While frying these does yield the best result, you can simply drizzle a tiny bit of oil in a non-stick pan first to cook them or try them in your Air Fryer. No matter what you do, these won’t stay crispy for long given the moisture content of the squash, so eat them ASAP. If you enjoy them half as much as I did that won’t be an issue!
How to Cook Spaghetti Squash
Roasting a spaghetti squash may seem more high maintenance than it looks. Here are the simple 4 steps I use every time.
- Cut the squash lengthwise
- Scoop out the seeds and stringy fibres
- Brush the cut sides with oil and season with salt and pepper
- Roast cut side down at 350F for 40 minutes or until a knife can easily penetrates it with little resistance
Recipes with Spaghetti Squash
Oh the humble spaghetti squash! The most common way you’ve probably seen his type of squash used is treating it similar to a pasta, like in this Caprese Spaghetti Squash. Spaghetti squash is one of those things that is so good on it’s own, but roasted and topped with your favourite pasta ingredients makes for an even healthier meal than traditional pasta. If you want to get creative on your own, roast your squash, then use a fork to pull apart the squash from the skin. The squash will almost resemble spaghetti noodles! From here you can top it with any pasta sauce (plus the skin makes its own bowl – brilliant, no dishes). I also did a healthier take on a “burrito” with these Burrito Spaghetti Squash Boats full of fresh Mexican flavours.
Spaghetti Squash Fritters
Spaghetti Squash Fritters
These Spaghetti Squash Fritters are a delicious fun fall appetizer to make for a crowd big or small, and are best served with a dollop of herbed yogurt.
- 1 medium spaghetti squash
- 4 tablespoons olive oil divided*
- 2 eggs
- 1/2 cup flour can substitute gluten-free flour blend
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 slices good quality bacon diced and cooked
- 1/4 cup finely diced chives plus extra for garnish
- Greek yogurt or sour cream for garnish
Pre-heat the oven to 350 F and line a baking sheet with parchment paper. Cut the squash in half length ways, and remove the seeds and stringy fibres. Brush the cut sides with 2 tablespoons olive oil and season with salt and pepper.
Place the squash cut-side down on the pan or sheet and bake for approximately 40 minutes or until a knife inserted into the skin of the squash easily penetrates it with little resistance. You can flip one over and test it with a fork if you aren't sure, just be careful!
- Once cool enough to handle, remove the squash with a large spoon onto another cookie sheet lined with a clean dish towel. Spread the squash out over the towel and place another towel on top and gently pat to remove excess moisture.
- In a large bowl, whip the eggs with a whisk and slowly add the flour and corn starch while whisking. Stir in the salt, pepper, bacon, and chives and fold in the squash. Gently mix until the squash is evenly coated with the batter.
In a large heavy frying pan, heat the remaining olive oil over medium heat. Once the oil is hot, spoon the batter in heaping tablespoon portions onto the pan, leaving enough room between each fritter to flip them. Even them out with the back of the spoon if needed.
Cook for about 3-4 minutes or until nicely browned on one side, then flip and do the same on the other side. Repeat, adding more oil as needed, until all fritters have been cooked.
Serve immediately with a dollop of Greek yogurt or sour cream and a sprinkle of chopped chives.
*use more for frying as needed!
Nita Sharda says
This recipe looks beautiful! Isn’t it amazing how nature provides such radiant color for us to enjoy!? I’ll certainly be testing this recipe out and hope to “veganize” it for a unique twist! I’ve often experimented with potatoes, zucchini and of course sweet potato fritters, but never spaghetti squash! I’m loving your posts and photos. Keep well!
Wow thanks and would LOVE to hear how it turns out!
Rebecca Comeau says
Delicious! Tried this recipe for supper and my boyfriend ate about seven of them!!
I thought the sour cream was perfect for dipping!
Thanks for the idea and recipe!!
Tori Wesszer says
Glad you both loved them Rebecca! Thanks for sharing!