Bacon, Spaghetti Squash Fritters Recipe (2024)

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Bacon Spaghetti Squash Fritters with Parmesan - need I say more?

Bacon, Spaghetti Squash Fritters Recipe (1)

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!

Bacon, Spaghetti Squash Fritters Recipe (2)

This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?

Bacon, Spaghetti Squash Fritters Recipe (3)

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.

Bacon, Spaghetti Squash Fritters Recipe (4)

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!

Bacon, Spaghetti Squash Fritters Recipe (5)

Bacon, Spaghetti Squash Fritters Recipe (6)

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 (7)

Bacon, Spaghetti Squash Fritters Recipe (8)

4.76 from 75 votes

Bacon, Spaghetti Squash Fritters Recipe

Ever wondered how to cook spaghetti squash? Let me show the best way ever: Bacon Spaghetti Squash Fritters with Parmesan. These little spaghetti squash cakes are crazy good!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 8 fritters

Calories per serving 161 kcal

Author: Julia

Ingredients

  • 2 eggs
  • 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:

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 Information

Bacon, Spaghetti Squash Fritters Recipe

Serving Size

2 g

Amount per Serving

Calories

161

% Daily Value*

Fat

11

g

17

%

Saturated Fat

3

g

19

%

Sodium

214

mg

9

%

Potassium

112

mg

3

%

Carbohydrates

7

g

2

%

Sugar

1

g

1

%

Protein

6

g

12

%

Vitamin A

215

IU

4

%

Vitamin C

2

mg

2

%

Calcium

99

mg

10

%

Iron

0.7

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

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:

Bacon, Spaghetti Squash Fritters Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Try roasting the squash cut side down at a lower temperature for a little longer. I have found that spaghetti squash will be mushy on the outside and more firm on the inside if they are cooked at too high of a temperature.

Why is my spaghetti squash mushy and not stringy? ›

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

How do you soften spaghetti squash before cutting? ›

Recipe Tip

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two. Option 2: Microwave the squash.

Is spaghetti squash crunchy after cooking? ›

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

How to make spaghetti squash not so watery? ›

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands. You're only seasoning to cook the squash here, and you can add more salt once it has cooked to actually season it to your taste.

How to get moisture out of cooked spaghetti squash? ›

Roast it. That's it, that's all you need to know, ha! Truly, roasting spaghetti squash not only draws out the moisture from the squash but also caramelizes it for the very best flavor. I think a lot of times when people think of squash, the terms mushy, wet, or soggy come to mind.

Why does my spaghetti squash look like a watermelon? ›

A cross between a Delicata and Spaghetti Squash, this green and beige striped, watermelon-shaped squash is a hybrid of the spaghetti squash. Like its cousins, it was named because the flesh separates into spaghetti-like strands when cooked and its skin carries the characteristics of the Delicata.

Why is my spaghetti squash so hard to cut open? ›

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Can I eat an entire spaghetti squash? ›

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

Can dogs eat spaghetti squash? ›

Dogs can eat spaghetti squash in moderation. The vitamins in spaghetti squash support your dog's immune system, and the fiber can contribute to a healthy gut. However, the rind can be a choking hazard, and the seeds can lead to digestive system issues.

What if I picked my spaghetti squash too early? ›

It's best to wait to pick a spaghetti squash until the entire rind has turned a deep, golden yellow free of light colored or green spots and patches. If frosts or a hard freeze force an early harvest, partially ripened squash will continue to mature if placed in a sunny window.

Why does my stomach hurt after eating spaghetti squash? ›

Many people have reported experiencing digestive issues after consuming spaghetti squash. This may be due to its high fiber content, which can be difficult for some people to digest. Additionally, like all vegetables, spaghetti squash contains complex carbohydrates that can also cause gas and bloating.

Why does my cooked spaghetti squash taste bitter? ›

Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.

Is spaghetti squash really healthy for you? ›

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

How do you cook squash so it doesn't get soggy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

How do you keep squash from being watery? ›

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

How do you make spaghetti not soggy? ›

Cook it to al dente ( to the tooth) so when you bite it is still a bit dry/partially and firm inside. By the time you drain it and add it to the sauce (yes, you read that right, add the pasta to the sauce and not “pasta in the bowl and ladle sauce over it) the pasta will be perfectly done and not “soggy”.

What is the best way to keep spaghetti squash? ›

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.

References

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