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Pasta Chicken

Bacon, Spaghetti Squash Fritters Recipe

Published: Sep 14, 2014 | 158 Comments

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Bacon Spaghetti Squash Fritters with Parmesan – need I say more?

bacon spaghetti squash cakes, parmesan fritters, bacon fritters

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!

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This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?

Bacon spaghetti squash fritters, how to cook spaghetti squash

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:

frying Bacon spaghetti squash fritters, how to cook spaghetti squash

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:

cooking Bacon spaghetti squash fritters on the opposite side

And cook for 1-2 more minutes more. That’s it! Little spaghetti squash cakes are done!

Bacon spaghetti squash fritters

These fritters are especially good when served with a dollop of Greek yogurt (or sour cream) on top:

Bacon spaghetti squash fritters with Greek yogurt, Greek yogurt recipes

This video shows how to make these Spaghetti Squash Bacon Fritters:

4.84 from 6 votes
Print
Bacon, Spaghetti Squash Fritters Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Ever wondered how to cook spaghetti squash?  Let me show the best way ever: Bacon Spaghetti Squash Fritters with Parmesan.  These little spaghetti squash cakes are crazy good!

Course: Appetizer
Cuisine: American
Servings: 8 fritters
Calories: 161 kcal
Author: Julia
Ingredients
  • 2 eggs
  • 1/3 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)
  • 1/2 cup Parmesan cheese , freshly grated
  • 1/4 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
  • 1/4 cup Greek Yogurt
Instructions
How to cook spaghetti squash:
  1. The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 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):

  2. Preheat oven to 425 Fahrenheit.
  3. 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.
  4. 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.
  5. 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.
  6. 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:
  1. 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 1/4 + 1/8 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.
  2. 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).
  3. Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).
Nutrition Facts
Bacon, Spaghetti Squash Fritters Recipe
Amount Per Serving (2 g)
Calories 161 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 214mg 9%
Potassium 112mg 3%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 6g 12%
Vitamin A 4.3%
Vitamin C 2.4%
Calcium 9.9%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Thanksgiving recipes, Thanksgiving dinner, Thanksgiving menu ideas

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!

healthy gluten free spaghetti squash pasta recipe, nuts, vegetables

Spaghetti Squash, Quinoa and Parmesan Fritters – these spaghetti squash fritters are made with quinoa and spaghetti squash, also very delicious:

how to make fritters, cheese fritters, cooking spaghetti squash, best way to cook spaghetti squash, spinach fritters, quinoa fritters, spaghetti squash cakes, quinoa cakes

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Filed Under: Appetizer, Bacon, Cheese, Eggs, Gluten Free, Parmesan, Recipe, Spaghetti Squash, Vegetables Published: Sep 14, 2014 158 Comments

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Reader Interactions

Comments

  1. Kimberly

    May 20, 2019 at 3:25 pm

    Have you ever made them ahead and frozen them?
    Would that be an option?

    Reply
    • Julia

      Jun 03, 2019 at 2:04 pm

      Yes, these fritters freeze really well! Freeze them in an air-tight container or in a freezer bag.

      Reply
  2. Pat McClure

    Mar 01, 2019 at 11:44 am

    I didn’t see the fiber content in the nutrition facts. Trying to convert to weight watchers points

    Reply
  3. Lauren Denson

    Jan 01, 2019 at 1:27 pm

    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.

    Reply
    • Julia

      Jan 11, 2019 at 5:13 pm

      Lauren, thank you! I am glad you enjoyed this recipe!

      Reply
  4. Michele Treible

    Sep 07, 2018 at 1:39 pm

    Can you use zuccini?

    Reply
    • Julia

      Sep 11, 2018 at 11:13 am

      I haven’t used zucchini in this recipe. I would think the cooking process would be somewhat different if using zucchini.

      Reply
  5. Joy

    Aug 30, 2018 at 12:23 pm

    Can these be cooked then frozen? I am cooking for one.

    Reply
    • Julia

      Sep 11, 2018 at 12:06 pm

      Yes, you can cook these and then freeze them.

      Reply
  6. Jodi Kristensen

    Aug 25, 2018 at 4:25 am

    Have you tried to use coconut or almond flour to me?

    Reply
    • Julia

      Aug 26, 2018 at 10:58 am

      I haven’t tried coconut or almond flour, but I did try gluten free flour and it worked great! The recipe does not require much flour, so I think coconut or almond flour should work just fine.

      Reply
      • Rick Mann

        Sep 09, 2018 at 8:51 am

        I used almond flour this morning. Worked great!

        Reply
        • Julia

          Sep 11, 2018 at 10:55 am

          Good to know that almond flour worked! I’ve used gluten free flour and it worked well, too!

          Reply
        • Halley

          Oct 13, 2018 at 4:17 pm

          How much did you use?

          Reply
          • Julia

            Oct 24, 2018 at 12:06 am

            Use the same amount as listed in the recipe – 1/3 cup flour.

  7. Amy

    Aug 15, 2018 at 10:27 pm

    Just made these for the first time. I’ve only cooked with spaghetti squash twice. Does the squash have a crunch to it after fully cooked? I’m wondering if I keep under cooking it in the oven. Would appreciate any feedback.

    Reply
    • Julia

      Aug 16, 2018 at 11:47 am

      I cooked spaghetti squash both ways – crunchy and soft. It’s just a different texture. For this recipe, the softer spaghetti squash is better, I think.

      Reply
  8. Krista Bland

    Aug 15, 2018 at 5:56 pm

    These were awesome. I had to use a lot more spaghetti squash to get the 3 cups but used the same amount of flour and forgot the parm, so i got about a dozen silver dollat sized fritters. Thank you for helping me deal with my glut of squash! I also added oregano, which was nice.

    Reply
    • Julia

      Aug 16, 2018 at 11:52 am

      Thank you, Krista! I am so glad you liked this recipe! Adding oregano sounds delicious!

      Reply
  9. Sarah

    Aug 11, 2018 at 9:30 pm

    Would the fritters be good cold or reheated?

    Reply
    • Julia

      Aug 16, 2018 at 12:45 pm

      The fritters are the best reheated, even though I eat them cold too and they taste just great cold, as well!

      Reply
  10. Ann

    Jul 14, 2018 at 8:28 am

    I made these last week after cooking a half spaghetti squash in the oven a couple of days before and then losing motivation to use it. These fritters were really tasty and I’d would be happy to make them again.

    Reply
    • Julia

      Jul 16, 2018 at 11:47 am

      Thank you, Ann! So happy to hear that! 🙂

      Reply
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