Baked Spaghetti Squash Fritters
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.
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
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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.
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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.
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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.
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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.
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5
Bake for 18 to 20 minutes, carefully flipping halfway through, until both sides are golden brown and firm. Serve immediately.