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Baked Spaghetti Squash Fritters

Yield: 12 fritters (more depending on size)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 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

Instructions 

  • 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!

Notes

Keys to Success: this recipe is pretty straightforward and simple, but a couple keys to success are: 1) preheating that oven so it is HOT! 450 degrees is the magic temp in my oven; don't be scared, and 2) generously greasing the parchment paper before baking so the fritters don't stick (the hot temperature also helps the fritters sizzle so they don't stick to the pan). 
Panko: I think the coarser texture of panko helps the overall texture of the spaghetti squash fritters, but if you don't have panko on hand, you could try using regular bread crumbs.