Baked Spaghetti Squash Fritters


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.

Prep Time:
20 mins
Additional Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
8 servings


  • 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

  • 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


  1. Preheat oven to 400 degrees 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 1/2 to 3/4 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 1/2 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 1/4 cup scallions.

    Baked Spaghetti Squash Fritters


Equipment: Parchment paper

Nutrition Facts (per serving)

142 Calories
9g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 142
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 5g 10%
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 38mg 13%
Vitamin A 390IU 8%
Vitamin C 8mg 8%
Folate 23mcg 6%
Sodium 187mg 8%
Calcium 108mg 8%
Iron 1mg 4%
Magnesium 21mg 5%
Potassium 244mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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