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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 have the nutritional info for this? Looks delish but I'd like to see the breakdown before I allow myself to indulge.....oops too late! Mouth watering already! Thanks!
I was wondering do you have to beat the eggs or can you wish them?
You can either beat them or whisk them. Either method will work.
I thought these were okay, but DH really liked them and said they were a great alternative to carb-heavy hashbrowns. I served them for breakfast with farm fresh eggs. I read all the reviews and tips, and decided to refrigerate my cooked squash overnight, then I drained of the excess liquid and squeezed them until they were as dry as possible. Even still, they were somewhat mushy and didn't have the crispy texture I was hoping for, even though I fried them to the same dark brown as the picture. However, the flavor of the bacon and scallions was lovely. I couldn't really taste the Parmesan, and I felt like they needed some other herbs and spices (maybe garlic powder?) and more salt and pepper. But hubby's opinion is really the one that matters, and he thought they were great, so I'm happy and will be making them again. Thanks!
These are delicious! I substituted 50-50 coconut flour and cashew meal for the 1/3 cup flour and "Follow Your Heart" dairy free Parmesan for the 1/4 cup Parmesan making the recipe both dairy and grain free. Heaven! They tasted just like my old pre-dietary restrictions potato pancakes. Thank you for the recipe.
TIP: No need to wring squash when salting first to draw out moisture and baking the "eatwithinyourmeans.com" way: http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/
Thank you, I am glad you liked it! Great tips on using coconut flour and cashew meal - will have to try that sometime, too!
How many carbs is this recipe?
Don't have that capability on my site yet, you can use this tool right now to plug in the ingredients for any recipe: https://www.caloriecount.com/
Made these tonight. It was not the consistency I was expecting at all. Much softer than what i was expecting. I thought it would be more sloid and crisper, but they were a hit in my house! Delish and a definite make again. Thanks!
Alison, thank you so much for your comment! Yes, the consistency depends on how moist your spaghetti squash is. If you wring spaghetti squash really well and get rid of most of the moisture - the texture will be crisper.
Can you estimate the calories per frittata?
I tried these in the oven at 375 for about 35 mins, flipping halfway through. They turned out beautifully! Moist, but not mushy. I used coconut flour instead of regular, wasn't really a fan of the coconut flavor.
I think I love all these ingredients together (except the eggs and flour), and will eat it together without making it into patties. Thanks for this flavor combo!
I was excited when I read this recipe, as I had a really large squash on my counter. I baked mine cut side up and it took quite awhile, but came out beautifully dry. Shredded so nicely. I did tweak this a bit. I sauteed 8oz. sliced baby bella mushrooms and carmelized a med. size sweet onion , and added it to the other amounts of ingredients as listed. It was so good with the plain Greek yogurt. So happy I saw your recipe. Thank you.
I had some leftover spaghetti squash and wanted to make some kind of squash patty for breakfast when I found your recipe. Oh my- these were absolutely delicious and so easy to flavor any way you want! Thank you!
The recipe was fairly easy to adjust too. I had to decrease the recipe because I didn't have 3 cups of squash (only 2), so I used one egg and decreased other amounts by 1/3. It worked wonderfully!
Just made these! Was looking for a way to use up leftover spaghetti squash. Soo good! Like potatoes pancakes but a smidge healthier. I used my potatoe ricer and a piece of cheese cloth to press the moisture out of the squash. My first batch came our crispy but the rest were a wee bit soggy. Perhaps I did not let the skillet heat back up high enough? Definitely adding these to my go to recipes. Thanks sooo much!
Looks great, I'll try it tonight. Since the fritters are fried anyway, I' ll micro the spaghetti squash (it takes 8-10 minutes and you don't have heat up the kitchen with the oven when it's 95 degrees outside, not to mention the savings in electricity). Thanks for the idea!
I used almond four instead and made them in my deep fryer. Easy-peezy and delicious...thank you so much
Justin case you want to know . 118.95 calories per fritter. I used thick slab low fat content bacon . It was very good.
Hey to help avoid the wringing of squash, try cooking the squash cut side up. We do it all the time & love it. Used in place of (pasta )spaghetti it is a better texture, not mushy & watery. Just a thought to help make it easier. Gonna try theses.