Spaghetti Squash Fritters Recipe

Name: Spaghetti Squash Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb spaghetti squash; 8 oz pkg of baby spinach; 3/4 c panko; 2 Tbs parmesan cheese; 1 Tsb minced garlic; 1/2 tsp black pepper; 1/4 tsp baking powder; 1/2 tsp salt; 2 eggs - beaten; 2 Tbs oil

Servings: persons

1
Roast the spaghetti squash (cut in half) in oven at 425 degrees for 1 hour.
2
With a fork, scrape out flesh into large bowl and remove the seeds. (seeds can be roasted and are delicious).
3
Wilt spinach in skillet, add to squash in bowl.
4
Place squash mixture in towel and squeeze as much moisture out as possible.
5
Rough chop the mixture.
6
In another bowl, mix all dry ingredients.
7
beat eggs in small bowl and add to squash mixture
8
Add dry ingredients and mix well.
9
Form 10 patties, add to skillet with oil and fry over medium heat until cooked throughout, about 4 minutes each side.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb spaghetti squash, 8 oz pkg of baby spinach, 3/4 c panko, 2 Tbs parmesan cheese, and more.

Yes, Spaghetti Squash Fritters falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Fritters

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