Savory Spaghetti Squash Fritters

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Here’s my go-to recipe for spaghetti squash fritters, featuring a crispy golden exterior and tender squash inside, seasoned with fresh herbs and a touch of parmesan cheese.

These fritters have become my family’s favorite way to enjoy spaghetti squash, especially during fall when squash is in season. I often make a double batch because they disappear so quickly – and they’re just as good the next day for lunch!

What Kind of Spaghetti Squash Should I Use?

When shopping for spaghetti squash, look for ones that are firm, heavy for their size, and have a pale yellow color – avoid any with soft spots or green patches. The average spaghetti squash is around 4-5 pounds and will give you about 4-5 cups of cooked strands, which is perfect for this recipe. If you’re new to cooking with spaghetti squash, here’s a helpful tip: after cooking, let it cool slightly and use a fork to gently scrape the flesh – it’ll naturally separate into spaghetti-like strands. The most important step for crispy fritters is making sure you squeeze out as much liquid as possible from your cooked squash strands using a clean kitchen towel or cheesecloth.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Spaghetti squash: This is the star ingredient, but if you’re in a pinch, you can use shredded zucchini (just make sure to squeeze out ALL the moisture) or cooked and shredded butternut squash. The texture will be a bit different, but still tasty!
• Parmesan cheese: Any hard, aged cheese works well here – try Pecorino Romano, Asiago, or even sharp cheddar. Just avoid soft cheeses as they can make the fritters too wet.
• Bacon: You can skip the bacon for a vegetarian version, or swap it with turkey bacon, chopped ham, or even crispy mushrooms for that savory taste.
• Green onions: Feel free to use chives, finely chopped regular onions, or even leeks instead. Each will give a slightly different but equally good flavor.
• Greek yogurt: Sour cream works perfectly as a 1:1 swap, or try mashed avocado for a dairy-free option. You could also use mayo or a dairy-free yogurt alternative.
• Eggs: For a vegan version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes) – though the fritters might be a bit less sturdy.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spaghetti squash fritters is excess moisture – not removing enough water from your cooked squash will result in soggy fritters that fall apart in the pan, so take time to squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. The second common mistake is having your pan too hot or too cold – medium heat is ideal, as too high will burn the outside while leaving the inside raw, and too low will make your fritters greasy and limp. For the crispiest results, avoid overcrowding the pan (leave at least an inch between fritters) and resist the urge to flip them too early – wait until you see golden brown edges and tiny bubbles forming on top, usually about 3-4 minutes per side. A final tip: let the batter rest for 5-10 minutes before cooking, which allows the flour to fully hydrate and helps hold everything together better.

What to Serve With Spaghetti Squash Fritters?

These crispy fritters make a great main dish or side, and they pair really well with a few simple accompaniments. A fresh arugula salad with lemon dressing makes the perfect light and peppery contrast to the savory fritters. If you’re serving these for brunch, they taste amazing with a runny fried egg on top and some sliced avocado on the side. For dinner, try them alongside a warm marinara sauce for dipping, or serve them with roasted vegetables like Brussels sprouts or asparagus to make it a complete meal.

Storage Instructions

Keep Fresh: These tasty fritters stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture and keep them nice and crispy. They make great leftovers for quick lunches!

Freeze: You can freeze these fritters for up to 2 months! Just lay them flat on a baking sheet until frozen, then transfer to a freezer bag with parchment paper between layers. This way, you can easily grab just what you need when you’re craving them.

Reheat: To get back that lovely crispy texture, pop the fritters in a skillet over medium heat for a few minutes on each side, or place them in your air fryer at 350°F for 3-4 minutes. They’ll taste almost as good as fresh! Avoid using the microwave as it can make them soggy.

Make Ahead: You can prep the mixture up to a day ahead and keep it in the fridge. Just give it a quick stir before cooking, and you’re ready to go. This is super handy when you’re planning to serve these for breakfast or a busy weeknight dinner.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 40-50 g

Ingredients

• 2 eggs
• 1/3 cup flour (substitute with king arthur gluten-free multi-purpose flour for a gluten-free option)
• 3 cups cooked spaghetti squash, thoroughly squeezed dry
• 1/2 cup freshly grated parmesan cheese
• 1/4 teaspoon salt, with extra if required
• 3 chopped green onions
• 5 slices bacon, cooked, drained, and chopped
• 2 tablespoons olive oil
• 2 green onions, extra chopped
• 1/4 cup greek yogurt

Step 1: Roast the Spaghetti Squash

Preheat your oven to 425°F.

Cut the spaghetti squash in half and scrape out the seeds and fibers from each half.

Spray oil over the cut sides of the squash, then spray a baking sheet with oil and place the squash cut side down on the sheet.

Bake for about 30-40 minutes, until the squash is cooked through and soft.

Remove from the oven and let it cool.

Flip the squash so the cut side faces up to speed up cooling.

Once cooled, scrape out the flesh with a fork into long strands and transfer to a bowl.

Allow the squash to cool completely.

Step 2: Drain the Spaghetti Squash

Wrap portions of the roasted spaghetti squash in paper towels and squeeze hard over the sink to wring out as much liquid as possible.

Be careful not to let the squash fall into the sink if the paper towel breaks.

This step is crucial to ensure the squash is as dry as possible for making fritters.

The roasted squash can be stored in the refrigerator for up to 5 days, and it’s often best to let it drain additional liquid before using it, which improves the texture for fritters.

Step 3: Prepare the Fritter Batter

In a large bowl, use an electric mixer to beat 2 eggs on high speed for 1-2 minutes until frothy.

Add flour and continue mixing for about 30 seconds to combine.

To this mixture, add the prepared spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt.

Mix everything very well until you achieve a uniform consistency.

Incorporate chopped bacon and mix thoroughly.

Taste the mixture and adjust the seasoning if necessary.

Step 4: Cook the Fritters

Heat a large skillet over high-medium heat until it is very hot.

Then, add olive oil, which should sizzle and smoke.

Using a tablespoon, drop spoonfuls of the batter into the skillet to form fritters.

Use a spatula to flatten and round the fritters.

Cook each fritter until the bottom is golden brown, about 1-2 minutes.

Reduce the heat to medium and flip the fritters, cooking for an additional 1-2 minutes.

Use a spatula, assisted by a spoon if necessary, to aid in flipping.

Once both sides are cooked, turn off the heat and let the fritters sit in the skillet for 2-3 more minutes, checking to avoid burning.

Cook 4 fritters at a time for a total of 2 batches, yielding 8 fritters.

Step 5: Serve and Enjoy

Serve the fritters as they are, or enhance the flavor by topping them with a dollop of Greek yogurt and additional chopped green onions.

Enjoy this delicious treat warm, perfect for any meal or snack!