Spaghetti Squash Patties
Crispy, golden, and delectably savory, these Spaghetti Squash Patties are a creative and wholesome twist on traditional fritters, making them a must-try for anyone seeking a low-carb, veggie-packed alternative. Made with roasted spaghetti squash, creamy Parmesan cheese, and a medley of garlic, onion powder, and dried parsley for bold, herby flavor, these patties are the perfect blend of crispy edges and tender centers. The key to their irresistible texture lies in squeezing out excess moisture from the squash, ensuring they hold their shape beautifully during cooking. Ready in just 40 minutes of total prep and cook time, these patties are ideal as a satisfying snack, a unique side dish, or a vegetarian main course. Serve them hot with a dollop of sour cream or your favorite dipping sauce for an appetizer or meal that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 large egg
- 0.5 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast the spaghetti squash in the oven for 40-45 minutes, or until the flesh is tender and can be easily scraped into strands with a fork. Remove from the oven and let it cool.
Once cool enough to handle, scrape out the squash flesh into a bowl using a fork. Transfer the spaghetti squash to a clean kitchen towel and squeeze out as much excess moisture as possible. This step is important to ensure the patties hold together.
In a large mixing bowl, combine the squeezed spaghetti squash, eggs, all-purpose flour, grated Parmesan, garlic powder, onion powder, dried parsley, salt, and pepper. Mix until thoroughly combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture and shape it into a patty. Carefully place it in the skillet. Repeat with the remaining mixture, cooking in batches if necessary.
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them gently to avoid breaking them.
Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
Serve the spaghetti squash patties hot as a side dish, snack, or even as a vegetarian main course. They pair wonderfully with a dollop of sour cream or a dipping sauce of your choice.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 516 mg | 40% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
