Baked Parmesan Spaghetti Squash Fritters
These delicious little spaghetti squash fritters are going to rock your world! Baked, not fried, they are loaded with Parmesan flavor and are so easy to make – we can’t get enough of them!
Hello! Friends! Longtime blog readers! Random first time visitors!
How are you?
It’s been a wild few days around here, and I feel as though I’m checking back in from a loooooong absence…even though it hasn’t really been that long.
My mental ineptitude in regards to judging time and space and distance and all feeling is the result of summer break finally coming to a close, I think.
Between the eclipse (we were totally geeking out around here), last minute school prep, and the official first day of school (today!), I’ve been feeling a bit discombobulated.
It’s amazing how in an instant, though, we can throw ourselves back into early mornings and tight schedules, and everything seems right in the world again.
Well, for me, at least.
My bleary-eyed children, who stayed up way too late in the summer and experienced true jolts of shock to their system when 6:45 a.m. reared it’s ugly head today, may beg to differ.
I have some pretty exciting posts coming up over the next few weeks on how we are tackling school lunches, weeknight dinners, and other various tips to make the new school year/crazy fall months bearable.
Currently, we are still relishing in the late summer produce, and I have been dying to share these baked parmesan spaghetti squash fritters with you.
They are amazing!
Plus, with this 7-minute Instant Pot spaghetti squash cooking method in your back pocket, these fritters couldn’t be easier.
I’ve made them many times over the last couple of weeks – partly to get the recipe just right and partly because we cannot get enough of these delicious little fritters.
Actually, the first time I made them, Brian was home helping a few kids get dinner while I was running the older two to soccer and he texted me and said, “dude, these patty gems are amazing!!”
And I was like, “don’t ever call them patty gems again.” Because that just sounds wrong somehow.
Baked spaghetti squash fritters is more my style in terms of recipe title (albeit a little boring).
No matter what you call them, these healthier, baked fritters are fantastic.
I’ll never turn my back on these baked zucchini bites (basically, a baked zucchini fritter), but I think I’ve officially decided that I love the texture of spaghetti squash in a baked fritter type thingie even better.
If you really want to think outside the box, I think this “dough” would make a fabulous faux-pizza crust.
The thinner strands of spaghetti squash are less watery than zucchini and lend a firmer, less soggy texture to the fritters.
I’ve given a few important notes in the recipe – don’t disregard! Make sure to preheat that oven all the way to 450 degrees (don’t be afraid!) and generously grease the parchment paper with cooking spray.
When those fritters flip beautifully without sticking, you’ll be happy you are a rule follower.
One Year Ago: Cookies and Cream Chocolate Chip Cookies
Two Years Ago: Fluffy Zucchini Cornbread
Three Years Ago: My Mom’s Famous Calico Baked Beans
Four Years Ago: Overnight Oatmeal Cinnamon Pancakes
Five Years Ago: Creamy Peanut Butter Tart
Keys to Success: this recipe is pretty straightforward and simple, but a couple keys to success are: 1) preheating that oven so it is HOT! 450 degrees is the magic temp in my oven; don't be scared, and 2) generously greasing the parchment paper before baking so the fritters don't stick (the hot temperature also helps the fritters sizzle so they don't stick to the pan). Panko: I think the coarser texture of panko helps the overall texture of the spaghetti squash fritters, but if you don't have panko on hand, you could try using regular bread crumbs.
Keys to Success: this recipe is pretty straightforward and simple, but a couple keys to success are: 1) preheating that oven so it is HOT! 450 degrees is the magic temp in my oven; don't be scared, and 2) generously greasing the parchment paper before baking so the fritters don't stick (the hot temperature also helps the fritters sizzle so they don't stick to the pan).
Panko: I think the coarser texture of panko helps the overall texture of the spaghetti squash fritters, but if you don't have panko on hand, you could try using regular bread crumbs.