Spaghetti Squash Fritters 2 comments

October 18, 2015, posted by Michelle – I went to the grocery store today and bought a pretty, organic spaghetti squash (called courge spaghetti here). The previous few times I’ve cooked with one I’ve made a simple tomato sauce and served it like spaghetti. This time I was ready to try something different and went online looking for recipes. I came across a few different fritter recipes and came up with my own version that was really very nice. I served it with a garlic-cumin yogurt sauce and will definitely make this again.
Spaghetti Squash collage

Spaghetti Squash Fritters


1 spaghetti squash

1 small white onion, grated

1 small bunch of fresh chives, chopped

2 eggs

1/2 cup plain bread crumbs

1/2 cup plain yogurt

1/4 tsp cumin

1 clove garlic, minced

salt & pepper

olive oil


Preheat oven to 350°. Cut the spaghetti squash in half lengthwise. Remove the seeds with a spoon and discard. Rub a little olive oil on the insides of each half of the squash and place them, insides facing down, on a baking sheet. Bake for 45 minutes. Let them cool. After it’s cool enough to handle, rake a fork across the flesh to remove it and place it all in a colander. Let the squash sit about 30 minutes to drain some of the excess water out. Transfer the squash to a mixing bowl and stir in the onion, chives, eggs, bread crumbs, salt and pepper – mix well. Heat about three tablespoons of olive oil in a large sauté pan. Add spoonfuls of the squash mixture to the pan and pat down a little with a spatula to flatten them out a bit. Reduce the heat to medium high. Cook on each side about 5 minutes.

For the yogurt sauce – mix yogurt, cumin, garlic and a little salt together. Serve on the side.

Makes about 10 fritters.

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