Recipe Image

Baked Spaghetti Squash Fritters

  • 20 m
  • 1 h 40 m
Liz Mervosh
“These crispy loaded fritters are perfect for parties. Baking them instead of frying cuts down on labor (and oil splatters). Be sure to squeeze as much of the liquid out of the spaghetti squash and onion mixture as possible—moisture is the enemy of crispiness.”

Ingredients

    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil, divided
    • ½ cup grated yellow onion
    • 1 large egg, separated
    • ¼ teaspoon baking powder
    • ¼ teaspoon coarsely ground pepper
    • ⅛ teaspoon salt
    • ¾ cup thinly sliced scallions, divided
    • ½ cup shredded Cheddar cheese (2 ounces)
    • ¼ cup sour cream
    • 3 slices bacon, cooked and crumbled

Directions

  • 1 Preheat oven to 400°F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add ½ to ¾ inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
  • 2 Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
  • 3 Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and ½ cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
  • 4 Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
  • 5 Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining ¼ cup scallions.
  • Equipment: Parchment paper
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