Bacon Spaghetti Squash Fritters with Parmesan - need I say more?
Ever wondered how to cook spaghetti squash? Make this easy Bacon Spaghetti Squash Fritters recipe with Parmesan! These little spaghetti squash cakes are crazy good, easy to make, and a great snack!
This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?
How to make spaghetti squash fritters
To make these spaghetti squash fritters, you will need to precook the spaghetti squash in the oven (if you scroll down, you'll see the instructions on how to cook spaghetti squash). IMPORTANT STEP: After you baked the squash, cooled it, and scraped it with a fork to remove the flesh in long strands, wring out the roasted spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
After the above step, making these bacon spaghetti squash fritters is a breeze! So delicious and easy to make! Just mix the pre-cooked spaghetti squash with eggs, bacon, freshly grated Parmesan cheese, a little bit of flour, and drop them by tablespoonfuls onto a heated frying skillet to make these delicious spaghetti squash cakes.
Cooking tips
For this recipe, it's very important that first you get your skillet very hot. Then add oil. Then drop spaghetti squash fritters. If you get your skillet very hot, then the fritters will not stick no matter how soft they are. Making spaghetti squash fritters is a lot like making crepes in terms of how hot you want to get your skillet for the very first batch of fritters. Then, after cooking for a couple of minutes, flip them over. And, cook for 1-2 more minutes. That's it! Little spaghetti squash cakes are done!
What to serve with fritters
- Greek yogurt. These fritters are especially good when served with a dollop of Greek yogurt on top.
- Sour cream. Top spaghetti squash fritters generously with sour cream for a luscious, creamy topping.
- Green onions. Sprinkle finely chopped green onions on top.
- Chives. Finely chopped chives is another delicious topping.
Bacon, Spaghetti Squash Fritters Recipe
Ingredients
- 2 eggs
- ⅓ cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
- 3 cups spaghetti squash , cooked and wringed out (see instructions below)
- ½ cup Parmesan cheese , freshly grated
- ¼ salt , plus extra, if needed
- 3 green onions chopped
- 5 strips bacon , cooked, drained of fat, and chopped
- 2 tablespoons olive oil
For garnish:
- 2 green onions chopped
- ¼ cup Greek Yogurt
Instructions
How to cook spaghetti squash:
- The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually ½ or ⅔ of a whole spaghetti squash. First 6 steps describe how to roast spaghetti squash in the oven (this can be done 1 or more days in advance):
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
- Important: Wring out the roasted spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
- Roasted spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
Now, on to how to make spaghetti squash fritters:
- In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and ¼ + ⅛ teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
- Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
- Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Other spaghetti squash recipes
Liked these bacon spaghetti squash fritters? Check out more spaghetti squash recipes here:
Southwestern Stuffed Whole Spaghetti Squash - Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top!
Parmesan Spaghetti Squash Skillet with Spinach, Bacon, Pine Nuts - Spaghetti Squash, Spinach cooked with garlic in olive oil, combined with bacon, topped with melted, freshly grated, Parmesan cheese AND then sprinkled with toasted pine nuts. Delicious, healthy, gluten free!
Spaghetti Squash, Quinoa and Parmesan Fritters - these spaghetti squash fritters are made with quinoa and spaghetti squash, also very delicious:
These are delicious!!!!
I always microwave the s-squash, as if it were 3-4 baked potatoes, which I also don't have the time to wait for the oven to bake. Depending upon the size of the s-squash, compared to 3-4 baking potatoes, cover with regular microwave cover which you can get at Wal-Mart, etc, and nuke on high 7-8 minutes. Saves a bunch of time, and you can start it cooling sooner. I would recommend scooping out the seeds before baking, rather than after.
Julianne, those are great tips - thank you! Microwaving the squash for 5 or 8 minutes is great for softening the hard shell. I think if you are to cook it in the microwave for a longer time, it's better to make slits in the squash with a knife.
I can't wait to try these! Can they be frozen? If so, is it better to freeze them before or after they are pan-fried?
Ginny, these can definitely be frozen! But only after they are pan-fried and completely cooled!
I look forward to trying these spaghetti squash recipes. Hubby has become very fond of this versatile vegetable. I have to comment on "wringing out" the cooked squash with paper towels. I think lining a colander with paper towels & pressing the moisture through may be less messy. One could put the squash into the colander prior to removing the flesh, just let it cool & drain at the same time. Also, I cook SS in the microwave. Quick & easy.
Royce, thank you so much for these valuable tips. So helpful to me and other readers! When you cook the squash in a microwave, do you cook it whole or do you slice it in half first?
This is so yummy, I’m basically eating them as I pull them off the pan. My 2 yo is also! I’m DF so I left out the Parmesan and didn’t have any issues. It was a great way to use up leftover spaghetti squash! I did also use GF flour with no problems, and I may or may not have cooked them in the bacon grease.
Megan, thank you so much for your feedback! Glad the recipe worked without the Parmesan cheese and that the gluten-free flour works well!
Can these be made with almond flour instead of regular flour?
I used almond flour for this recipe because I am on keto. Honestly they taste great, but the almond flour didn’t Bind it together that well. I just haven’t had good luck with frying foods with almond flour or even coconut flour.
Michelle, thank you so much for such helpful feedback re: the almond flour!
When frying with no grain flours I use a combination of Almond Flour and coconut flour adding in about a table spoon of tapioca starch and a teas. of flax seed to help in the binding. Also with chicken I coat it, bake it and them fry it so the coating is basically baked on. The frying cooks the flour that doesn't seem to get cooked by just baking.
Joanne, thanks for sharing this great and helpful feedback!
These are amazing delicious!! Thank you!
I am happy you liked them! 🙂
Tried several of your spegetti squash recipes and they were ALL awesome. Especially loved the Mexican version with a little salsa on the side! If you don't want to worry about squeezing out the moisture, cook your squash a day ahead, scrape out the strands and put in a strainer over a small bowl. Cover bowl lightly and leave in fridge overnight. Any moisture drains out and you're ready to go. Thanks for your great recipes!
I am so glad you've enjoyed my recipes! This is such a great tip! I have noticed that too, that if I use the cooked spaghetti squash strands the next day, after refrigerating them for a day, they are much dryer and easier to use with this recipe.
I used the recipe but used1.7oz almond flour and 1 oz coconut flour and 1/3 t xanthum gum in place of the flour. It stayed together great and tasted like a hashbrown. Delicious!!
Connie, I am so happy to read that this recipe worked well with almond flour and coconut flour. Thank you so much for sharing the details about the changes you made - it's very helpful for me and other readers! 🙂
Can these fritters be baked in muffin tins? How long would I bake them?
I made these as fritters so I am not sure what changes would need to be made if you want to bake these using muffin cups.
Have you ever made them ahead and frozen them?
Would that be an option?
Yes, these fritters freeze really well! Freeze them in an air-tight container or in a freezer bag.
I didn't see the fiber content in the nutrition facts. Trying to convert to weight watchers points
It is important to make clear that the nutrient information is PER FRITTER. I thought this recipe was absolutely delicious. But certainly not filling if only allowed 1-2 fritters. I suggest using almond flour for those that are keto as it would cut your carbs in half with this recipe and be much more filling. Still a wonderful recipe that I will definitely keep in my back pocket.
Lauren, thank you! I am glad you enjoyed this recipe!
Can you use zuccini?
I haven't used zucchini in this recipe. I would think the cooking process would be somewhat different if using zucchini.
Can these be cooked then frozen? I am cooking for one.
Yes, you can cook these and then freeze them.