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
Baked Spaghetti Squash Fritters
- 1 medium spaghetti squash, you'll end up with 2 packed cups of cooked spaghetti squash, (454-510 grams)
- 1 large egg
- 1 teaspoon garlic powder
- 3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
- ½ teaspoon coarse, kosher salt
- Pinch of black pepper
- ½ cup panko bread crumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup all-purpose or whole wheat flour
- For the spaghetti squash, slice it in half lengthwise, scoop out the seeds, and either: 1) place the spaghetti squash cut-side down in a 9X13-inch pan with an inch of water and bake at 400 degrees F for 30-35 minutes until a fork pierces through the skin very easily OR 2) use the beloved Instant Pot method detailed here (basically, add 1 cup of water and the rack to the IP, add the spaghetti squash, seal the lid, and cook at high pressure for 7 minutes, quick release the pressure, and you are good to go).
- Scrape out the tender, cooked strands of spaghetti squash when it is cool enough to handle. Measure 2 packed cups (about 16-18 ounces) into a medium bowl. Let the squash cool to room temperature.
- Preheat the oven to 450 degrees F.
- Add the egg, garlic powder, parsley, salt, pepper, panko, Parmesan, and flour to the bowl with the squash. Mix until evenly combined.
- Line a baking sheet with parchment paper and generously grease with nonstick cooking spray (don’t skimp here or the fritters will stick!).
- Scoop out the fritter dough onto the prepared baking sheet in mounds, a couple inches apart. I use about 2-3 tablespoons for each fritter (works great to get a heaping scoop in my #40 cookie scoop and portion out that way).
- Flatten the mounds until they are evenly about 1/4-inch thick or so.
- Bake the fritters for 10 minutes until they are browning on the bottom. Remove the pan from the oven and using a thin, metal spatula, flip the fritters and bake for another 8-10 minutes until golden on both sides.
- Serve immediately!
Recipe Source: from Mel’s Kitchen Cafe
60 Comments on “Baked Parmesan Spaghetti Squash Fritters”
Hi, Can the mixture be made ahead of time?
Yes – before baking, just drain off any excess liquid that may accumulate.
I did a 1/4 cup for my fritter size. They held up nicely without folding over. They were not soggy and crisped up nicely. I will make again.
Question…..Would almond flour work instead of the wheat flour? Also, as I eat low carb/keto I usually substitute pork rinds instead of panko. Do you think that would work?
You could definitely try those substitutions! I haven’t tried either so I can’t say for sure.
I’m so surprised at how much like potato pancakes these are. I just used spaghetti squash as a substitute for spaghetti tonight and had more than have of it left. So I found this recipe and was able to make to servings of fritters. I used regular flour and I baked them in a 425 degree over for ten minutes, flipped and baked for another 5 minutes. I think they came out great and I couldn’t help but break out some sour cream and applesauce to do a taste test after. I’ll definitely do this anytime I have leftover spaghetti squash
What other cheeses would work with this recipe? My husband really dislikes parm. Thank you
Hi Nancy – you could try a variety of different cheeses – maybe asiago? Or even a softer cheese like Monterey Jack.
Approximately 580 calories for the whole batch, but they taste creamy and cheesy.
Followed the recipe exactly and didn’t have any problem with them sticking to the parchment paper. These were so easy to make. The kids didn’t think they were amazing, but they said they were okay and ate them without complaint. I am grateful for a new way to use up our squash.
There must be a trick I’m missing. How on earth do I cut that squash in half?
Someone suggested microwaving the squash for a few minutes to soften it up before cutting.
These were awesome. Like so awesome that the next time I make them, I’m going to make less so that I don’t eat an entire dozen by myself. Thank you for the recipe, Mel!
Made these tonight and they are awesome. My 8yr old grandson ate one right off the tray. Can these be frozen?
I made this with over cooked already refrigerated mushy spaghetti squash. The mixture was watery and I was concerned. I either used 2Tb for the fritters (and they were large enough for us) and they were soft in the middle or 1Tb and they were crisper. We liked both, It was great! Baked them for at least 15 on each side to get the firmer outsides. I think pan frying would be fun. I got about 34 though! 12 with 2Tb and the rest with 1. Just have fun with it. Can’t really go wrong! I ate with marinara. 😉
Thanks for the recipe! Really!
I too have some over cooked, already refrigerated mushy spaghetti squash in my frig! That’s how I came upon this recipe. Reading your review makes me very hopeful, thanks for posting!
Can we make these and freeze? If so – any tips on how to reheat them? I want to introduce these to my toddler who is currently refusing ANY noticeable veggie 🙁
I haven’t tried it, but I’m guessing it would work if they were baked, cooled and tossed in a freezer ziploc bag!
Great! I love spaghetti squash and was looking for a new way to use it. I followed the recipe adding 2 eggs, scallions, italian seasoning and I subbed the italian breadcrumbs. Delicious! I also put them into a muffin tin and baked them up as muffins. yum!
Thanks for the review!
Hi! These were a delicious way to use up some mushy spaghetti squash that didn’t quite cut it as “pasta”. I made a dozen with a 6 blend Italian cheese, whole wheat flour and Panko bread crumbs. I’m currently following the Weight Watchers Freestyle plan and they came out to just 1 point apiece. What a treat…thanks for the recipe!
YAY!!! I’m on WW as well and love that you posted the point value…thank you!
Made these the other night and they were a hit. Even my picky eater devoured them. I used GF flour and crushed cornflakes in place of the panko crumbs, and it worked out great. Thanks for another yummy recipe.
These were sooo good. I was in a rush and didn’t have time for the oven to preheat so I cooked them in a little olive oil over medium heat in the skillet about 3 minutes per side. Loved cooking the spaghetti squash in the IP too!
Yum! Love the skillet-cook method.
What a perfect recipe. Found this recipe and youwhile goggling something to do with my leftover spaghetti squash. Let them get good and browned. Really, really delicious. Now I’m going to stalk the rest of your blog. Thanks for sharing!
Thanks, Denise! Glad you found your way here!
I was a little surprised no one commented about this, but I found 1 egg to not be enough. All those dry ingredients and just 1 egg…couldn’t get it all to mix well. I ended up adding a second egg and it worked out much better! I hope it turns out ok. They’re in the oven now…. 🙂
I made thare to go with leftovers and they were great.
Wow! Had some left over spaghetti squash from last night’s dinner and made these on a whim. Incredible! Had these instead of toast with bacon and eggs and they did not disappoint!
From my husband: this tasted like something you would get in a fancy restsurant!
Thanks for a great recipe!
I made this recipe. I didn’t use the Parmesan Cheese and they came out very good anyway. I used plain Panko crumbs but would try Italian next time if I have it on hand. In some of them I did add Italian herb seasoning. I thought that made them VERY good. Thinking of making them with the Italian seasoning and either dipping in pizza sauce or making a mock pizza ‘burger’ and eating on a flat roll. This recipe could be dressed in many different forms.
Oh, I would also chop the spaghetti squash up a bit so it is not as stringy next time.
These were so yummy! Way better than I anticipated. For sure the best thing I’ve made with spaghetti squash. I wish my kids would’ve loved them as much as I, but honestly I was kind of worried there wouldn’t be enough for me to devour, so no complaints. 😉
Haha! Glad you loved them!
I made these for dinner a few nights ago and thought they were very tasty. We also really love your recipe for zucchini bites. My 7-year-old, who loathes all vegetables, is a big fan, and he loved these too!
The texture inside the spaghetti squash fritters, however, was a little softer/squishier than I expected. They reminded me a lot of the texture of the zucchini bites, which I like, but I thought these would be a little…I don’t know, maybe sturdier? I’m wondering if you squeezed any liquid out of the spaghetti squash before mixing everything together? My spaghetti squash generated a fair amount of liquid. Do you think this would help?
Hi Margo – the spaghetti squash I’ve used for this recipe when I’ve made them have actually been on the drier side. That’s probably my error for not indicating in the recipe that if there is an excess of liquid from the spaghetti squash to drain it or squeeze it out. Maybe every spaghetti squash is different? I will say that even mine (with pretty dry spaghetti squash) are a little soft in the middle with a golden/crispier outside.
Does it have to be spaghetti squash? I have the yellow squash I need to use up
This recipe was created for spaghetti squash, so I’m not sure how it would fare texturely with other varieties, but you could definitely experiment. I’d definitely try to rid the shredded squash of as much moisture as possible before using in the recipe (since yellow squash is quite a bit more liquidy than spaghetti squash).
These fritters look amazing! I’m totally giving these a try tonight with the squash we have on our counter!
These look so good! I’ve never made anything with spaghetti squash, only Yellow and Alexandria. Will definitely try it!
These look yummy! We totally geeked over the eclipse too! We watched the whole thing. It was the most amazing thing I have ever seen.
I know! It bums me out that it will be so long before another (and we’d have to travel pretty far to see the one in six years or so).
Mel, these look so yummy!! Can’t wait to try them! Do you think gluten free flour or almond flour would work for them? I do have GF panko crumbs. Thank you!!
Would this recipe work with grated zucchini substituted for the spaghetti squash?
You could definitely try – I have a recipe for zucchini fritters here that are baked as well: https://www.melskitchencafe.com/baked-cheesy-zucchini-bites/
Looks yummy! Do you serve these with sauce?
No, we just eat them plain jane, but they’d probably be delicious with a variety of sauces (homemade ranch – yum!).
Imma try these tonight! Any favorite main dishes to serve these with?
Last night we ate them with alfredo sauce over noodles (not the best pairing, probably, but my kids requested it as their back to school meal), but we’ve also loved them with grilled chicken or pork.
I thought you homeschooled. or was that just temporary?
It was just for a few months.
I know this is your food blog and not your personal journal, but what can I say, after following you for years you have become a close friend. I am so curious about why you homeschooled, how it went, how back to school is. I’m sure many of your readers are constantly contemplating home school (me. Really only for one of my kids). Pretty please share 🙂
Hey Britney – I’ll send you an email about this. I don’t mind sharing it with anyone who wants to know…but it’s WAY too long for the comment thread. 🙂
Can these be stored for later?
Yes, I think that would work great! Maybe reheat later? They probably freeze well, too.