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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:
is there a substitute that can be used in place of the flour to make these low carb?
Hi Melinda, I think only flour. combined with eggs, will hold these together, and it's only 1/3 cup flour - so this dish is already low carb. 🙂
Melinda these are fantastic! It is worth spending some time experimenting to cut the carbs. I upped the cheese and onions by 1/2 and added an egg yolk. You have to be careful and patient let a good crust form then flip - don't make them to thin, and most will hold together. I am still working on getting them where I want them.
These are also great made from leftover Spaghetti Squash Carbonara
http://peaceloveandlowcarb.com/2014/01/spaghetti-squash-carbonara-low-carb-gluten-free-primal.html
I was thinking the same thing...Panko?
Some other commenters also suggested using cashew meal or coconut flour. Not sure if it would make these lower in carbs, but at least these are some suggestions to consider.
Do these reheat well? Making for Bunko party would like to make batches ahead and reheat?? Ideas?
Yes, these reheat well. I've made them and then ate some of them 2 days later - just heated them up in a microwave. They were great!
I love these fritters with spaghetti squash...and yes bacon just sounds even better...
Hope you are enjoying your week Julia 😀
I've been all about the butternut squash lately but have been overlooking spaghetti squash! Silly me. These fritters sound fantastic!
What unique and delicious looking fritters. I love that you used spaghetti squash. I just don't have enough recipes using that fun squash.
I pinned these yesterday on my phone and I just had to hop on over to get better look! Jules - such an amazing idea using spaghetti squash in a fritter! I can't even. So smart. I can't wait to try these.
i posted a spaghetti squash recipe today too! these fritters are so fun 🙂
Absolutely awesome, my kids would love these too!! They would be fun to waffle:)
Yes, kids love these! Adults, too. 🙂
Oh man this looks freaking delicious!
How is the spaghetti squash cut up? Is it diced? Thanks
Jen, the spaghetti squash should be baked first, and then just scrape squash with a fork to remove flesh in long strands and transfer to a bowl. After spaghetti squash is baked - you won't be able to dice it as the flesh itself is just long strands that you scrape out. It's not like butternut squash.
I need these fritters to get in my belly ASAP!
Hi Julia, love these fritters, they look amazing!
Thanks, Cheri!
Wow these look delicious. I can't wait to make them. Wish I didn't have to wait to get to the store to buy the squash. Thanks so much for sharing this recipe. I know my husband and I will love it!
Loupy, thanks for stopping by and commenting! Yes, sometimes it's so hard to make yourself go to a store to get just that ONE missing ingredient. 🙂
I've taken to cooking my spaghetti squash in the slow cooker. Poke a few holes, set in on low, et voila! Easy to then cut open, discard the seeds, and pull with a large fork into 'noodles.' Can't wait to try your recipe!
Julia - YUM! These look crunchy and delicious, and what kid could resist that adorable stack of fritters!