Spaghetti squash fritters make a great appetiser or healthy snack for the kids. There is no egg or flour in them making them a great low carb and grain free recipe.
Spaghetti squash is often used in place of pasta noodles, as when it is baked, the flesh becomes stringy. As well as being low in calories and carbs, it is a good source of fibre, B-vitamins, manganese and potassium.
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With one I stuffed it with delicious treats (that’s another recipe for another day) but I wanted to do something else rather than stuffing the spaghetti squash or using it in place of spaghetti. Cooking it and making the spaghetti squash into fritters seemed worth a try!
Initially I had intended to bind the spaghetti squash mixture for the fritters with an egg and coconut flour. However, as I spooned the cooked mixture into the bowl and added the other ingredients it seemed moist enough to hold together. If your mixture looks too liquid as vegetable quality can vary, then add low carb flour to bind it.
All we used to make these easy low carb spaghetti squash fritters are:
- Spaghetti Squash -select a firm and ripe squash
- Spring Onions - these can be replaced with shallots or chopped onion
- Garlic Powder - freshly minced garlic cloves can be substituted
- Jalapeno - give the recipe a touch of heat
- Salt & Pepper
- Olive oil
How to Make Spaghetti Squash Fritters
When using cooked spaghetti squash I prefer to bake mine in rings in the oven. The cooked flesh is easier to handle, and they take a bit quicker to bake than cutting the squash in half. Butternut squash is also great cooked this way. You will need a strong sharp knife to cut them in half and just be extra careful whilst doing so.
When binding the mixture to make the fritters, used your hands and squeeze into shape. Put them in the fridge to firm up a bit but feel free to gamble and fry them immediately. This would make a great spaghetti squash recipe to make ahead.
Can You Make These Ahead?
You could make the fritters and store them in the fridge a day before you want to cook them. Handy for busy mothers who will be faced with hungry cries after school. Or for me when I am faced with a hungry Chief Taster after work. Same thing really.
I kept the flavors simple as I wanted a taste the spaghetti squash but added one jalapeno, so the fritter was not too bland. The possibilities of this spaghetti squash fritter recipe are endless. You could flavor with your favorite spice. Perhaps chili, curry and a dash of cumin would be great. Add a hard Parmesan cheese or Cheddar.
These spaghetti squash fritters will keep in the refrigerator for up to 4 days in an airtight container.
To freeze these tasty low carb fritters, place them in a zip lock bag with a square of parchment paper in between each one, to prevent sticking. Defrost them in the refrigerator.
More Low Carb Spaghetti Squash Recipes
Spaghetti Squash Fritters
- 1 medium Spaghetti Squash
- 2 Spring onions chopped
- 2 teaspoon Garlic powder
- 1 Jalapeno pepper chopped
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Olive oil
COOK THE SPAGHETTI SQUASH
- Preheat the oven to 200C/400F degrees
- Cut the squash into rings, scoop out the seeds and any stringy strands.
- Place on a parchment lined baking sheet and bake for 30 to 40 minutes until soft and golden
- Remove from the oven, all to cool before you handle them
MAKE THE FRITTERS
- Remove the cooked squash flesh from the outer skin with a fork and place in a bowl
- Add the spring onion, garlic powder, jalapeno, salt and pepper.
- Mix together well with your hands. The mixture will be moist but should hold together.
- Shape the mixture into small fritters with your hands and place on a plate.
- Chill in the fridge for at least an hour to firm.
- Heat the olive oil in a frying pan on a medium heat.
- Place the fritters in the pan and cook for 1-2 minutes each side until golden.
- Eat and enjoy!
The information shown is an estimate provided by an online nutrition calculator.