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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:
Do you think Coconut flour or almond flour would be best for regular flour sub? Or perhaps a GF baking mix?
These look amazing. In the process of making them now. Quick question, after adding the squash to the flower mix do you continue to mix with the electric mixer or with a spoon?
I'm going to try and substitute almond flour!!! I bet it would work
I bet it will - I used gluten free flour with great success!
Im hoping to make these this weekend. They look so DELICIOUS! The only problem is that I can't seem to find bacon with no sugar or dextrose in it
Thank you - I hope you will find the bacon you want! 🙂
These look wonderful! What a wonderful fall appetizer with a bit of salad on the side.
Yes, it's a great recipe to make in the Fall! Use up those squashes! 😉
I made these this morning for my morning breakfast. Topped them with an over easy egg. Hands down my favorite breakfast and there are plenty of leftovers for multiple breakfasts this week! Thank you!!!!
Sabrina, I am so glad you liked these! They've been my favorite breakfast too!
Hey, Girlie! You've got two hungry males hanging out around there! How did you ever manage to keep these yummy looking things out of their clutches? These look awesome!!!
Thank you, Judy! Everybody loves these fritters - they are really good! Sometimes I just make them for myself, without sharing. 🙂 They are so convenient to eat in the morning!
Oh holy hell these are amazing. I just finished making them for lunch and I'm not ashamed to say that I am going to singlehandedly eat the entire plate. Thank You. Thank You. Thank You!
Kim, you're very welcome! You're not the only one who likes to eat these all by herself - I made a batch a couple of weeks ago, and ate all of them by myself in the matter of 3 days without sharing.
OMG! Julia these are the bomb! Just finished making these and yum! I didn't have green onions so used red onions which r my fave! So delish! Topped with sour cream mixed with dill...thanks for the recipe!
Kathy, I am so glad you liked them! I love them so much too, just made them recently and ate them all by myself. 🙂 Sour cream mixed with dill sounds delicious!
Julia,
Thank you so much for the great idea!!! I grew a lot of spaghetti squash this year and can't wait to make them. Can you freeze them?
Tina, I am so jealous - you grow your own spaghetti squash?! I've never frozen these so I am not sure. I did refrigerate them successfully. Because these are basically thick pancakes - I think they should freeze well after they are completely cooled.
Hi Julia, these look fantastic. I'm just wondering, do they reheat well? I'd like to make them in advance, take to my sister's house and reheat in the oven. Thanks
LB, yes these reheat well. I kept them refrigerated for 2 days and then used microwave to heat them up. Heating them up on lower heat setting in the oven should work perfectly!