Cheesy, Spicy, & Crispy Spaghetti Squash Fritters


spaghetti squash fritters

Reeling from a Halloween candy sugar overdose? How about recharging and detoxing with these delicious fritters… which honestly don’t taste like the main ingredient is squash.

spaghetti squash fritters

If you’ve never had it before, cooked spaghetti squash yields golden-hued strings of sweet squash that make a great substitute for regular spaghetti. It doesn’t exactly taste like pasta, but it’s a lower calorie, gluten-free, and overall healthier option.

I’m not sure John would be thrilled if I served him a big plate of spaghetti squash with marinara sauce and meatballs, (he’s not the biggest squash fan), but he happily ate a couple of these fritters.

Thanks to a spicy kick from gooey melted habanero cheese and a crispy exterior thanks to high-heat frying, these fritters will satisfy even the most passionate squash hater.

spaghetti squash fritters

I initially served the fritters alongside chicken & mashed potatoes, but they could be the star of a meal as well. I heated some of the leftovers in the toaster oven and ate them with an egg for lunch, and the rest were scarfed down between meals, right from the fridge.

spaghetti squash fritters

Cheesy, Spicy, & Crispy Spaghetti Squash Fritters

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 4 minutes

Keywords: bake fry appetizer main entree side snack vegetarian squash fall winter

Ingredients (10-12 fritters)

  • 2 cups cooked & cooled spaghetti squash (I like to bake the squash in advance, chill it overnight, and then use it in this recipe) –> see below for instructions on how to cook spaghetti squash
  • 1/4 cup whole wheat pastry flour
  • 1 large egg, preferably organic
  • 1 large egg white, preferably organic (reserve yolk for another purpose, like feeding to your dog!)
  • 1/2 cup freshly grated habanero (or jalapeño) cheddar cheese, such as Cabot
  • 1/4 tsp Kosher salt
  • 2 Tbsp neutral-flavored, high-heat vegetable oil, such as safflower oil, divided use


Heat 1 Tbsp oil in a large skillet set over medium-high heat.

While the skillet heats, combine the cooked & cooled spaghetti squash, flour, egg & egg white, grated cheese, and salt in a bowl; stir to thoroughly combine.

When the skillet is hot enough (a few drops of water should sizzle), drop in the batter in about 2 tablespoon heaps. You should use about half of the batter. Gently press down to form circular fritters. Cook until golden brown, about 2 minutes . Flip and cook until the other side is golden brown, about another 1-2 minutes. Fritters will not stick to the pan if they are ready to be flipped.

Repeat with remaining 1 tablespoon oil and remaining batter.

*To cook spaghetti squash:

Preheat oven to 400°F. Pierce squash in several places with a sharp knife. Place in a foil-lined baking pan, and bake until soft, about 1 hour.

Remove squash from the oven. Carefully cut squash in half lengthwise, and let cool for about 10 minutes.

Remove the seeds and pulp from the squash and discard. With a fork, scrape the squash flesh to release the spaghetti-like strands. Place the squash strands into a fine mesh strainer over the sink to drain.

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2 thoughts on “Cheesy, Spicy, & Crispy Spaghetti Squash Fritters

  1. Yum your fritters look good. I made corn fritters last week and then made a pepper jam. I used about 2 red peppers, 2 yellow peppers and only a couple of tablespoons of sugar. It was amazing as the peppers cooked how sweet they got on their own. Then I added a tablespoon of apple cider vinegar and red chilli flakes. I topped the fritters with a little cream cheese and the pepper jam. Was so good.
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