Baked Spaghetti Squash Fritters

Name: Baked Spaghetti Squash Fritters
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium spaghetti squash, halved lengthwise; 2 large eggs, beaten; 1/4 cup almond flour; 4 green onions, thinly sliced; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp extra-virgin olive oil; 2 tbsp fresh parsley, chopped

Shredded spaghetti squash mixed with eggs, herbs, and almond flour, formed into patties and baked until golden and crisp. A satisfying Whole30-compliant side or snack that works with any dipping sauce.

60 minMediumServes 4150 cal/serving

AmericanSideOvenWhole30PaleoLow CarbGluten-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 medium spaghetti squash, halved lengthwise
2 large eggs, beaten
1/4 cup almond flour
4 green onions, thinly sliced
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp extra-virgin olive oil
2 tbsp fresh parsley, chopped

Instructions

1

Preheat oven to 400°F (205°C). Brush the cut sides of 1 medium halved lengthwise spaghetti squash with half of 2 tbsp extra-virgin olive oil and season with a pinch of kosher salt. Place cut-side down on a baking sheet lined with parchment. Roast for 30 to 35 minutes until the squash is tender and the strands pull away easily with a fork.
2

Let the squash cool for 10 minutes. Use a fork to scrape out the strands into a large bowl. Squeeze the strands firmly in a clean kitchen towel or cheesecloth to remove as much moisture as possible - this is critical for crisp fritters.
3

Add 2 beaten large eggs, 1/4 cup almond flour, 4 thinly sliced green onions, 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tbsp chopped fresh parsley, the remaining 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to the squash. Mix well to combine.
4

Line a baking sheet with parchment and brush with the remaining extra-virgin olive oil. Form the mixture into 8 equal patties about 1/2-inch thick and place on the prepared sheet, pressing gently to flatten.
5

Bake for 18 to 20 minutes, carefully flipping halfway through, until both sides are golden brown and firm. Serve immediately.

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Questions

How long does Baked Spaghetti Squash Fritters take?

As written, 60 minutes: 20 of prep and 40 of cooking. The longest single stretch is step 1 (35 minutes): "Roast for 30 to 35 minutes until the squash is tender and the strands pull away easily with a fork."

What oven temperature does Baked Spaghetti Squash Fritters need?

For Baked Spaghetti Squash Fritters, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 35 minutes, in step 1.

Do I need any special equipment for Baked Spaghetti Squash Fritters?

Beyond a knife and a board, the method uses cheesecloth (step 2), a sheet pan (step 1) and parchment paper (step 1). If you do not have one, a clean thin dish towel replaces the cheesecloth.

What can I use instead of almond flour in Baked Spaghetti Squash Fritters?

The entry for Baked Spaghetti Squash Fritters calls for 1/4 cup almond flour. In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Does Baked Spaghetti Squash Fritters contain tree nuts?

Yes: 1/4 cup almond flour. The full allergen list for this entry is eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Baked Spaghetti Squash Fritters?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 150 calories, with 6 g protein and 8 g fat, plus 3 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Stuffed Acorn Squash with Ground Pork main
Roast Beef and Cheddar Sub main
Twice Cooked Pork Belly main

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