If you thought you can only do spaghetti squash one way, think again!
Sorry if I’m starting to sound like a broken record, but I continue to be amazed by all of the possibilities that can be done with squash! Example A, these squash veggie noodles lend themselves perfectly to this new form in fritters. You can dress them up with some smashed avocado and an egg on top like I did here, or go for a more traditional fritter topping like siggi’s thick, 4% whole-milk yogurt (to mimic even more traditional sour cream). I tried this recipe with both ways, and it’s a win, win.
Bonus that the quinoa and egg in this recipe give it more protein than you would get from just the spaghetti squash alone. If you’re not adding the greens, try scallions instead for some added flavor.
So, like is spaghetti squash healthy?
Move over angel hair pasta (especially if you’re doing a whole30 this month or a paleo diet) because here comes it’s more nutritious, less carb-y cousin spaghetti squash! I used to be really intimidated to roast spaghetti squash myself, and frankly didn’t even know it existed until I was 24 years old. I didn’t know where to start and cutting it seemed dangerous, so I didn’t touch the stuff for years! It wasn’t until I started finding out that pumpkin was so versatile that I asked myself “what else I can do with these squashes?” And here we are!
I’m not saying spaghetti squash will forever quite your craving for pasta, but I do think it’s a great nutritious base to start your meals with, and that it’s easier to make than you probably thought. Once roasted, peel back the noodles with a fork, add pesto, marinara sauce, and other veggies like I did in this recipe, and you’ve got your self a meal that’s high in fiber, Vitamin A, C and potassium. Plus it comes in at around 42 calories per cup, and 10 grams of carbohydrate, compared to pasta which has about 220 calories per cup and 42 grams of carbohydrate.
The verdict? Look to spaghetti squash when you’re feeling adventurous, want to switch up pasta night, or simply want to trick your kids into eating their vegetables (I swear it works!). When I roast a whole one, I often put a little on top of salads the next day, heck I may even start putting on top of avocado toast!
Enjoy this fun, short video of me making them! As you can see they are super easy to make!
- ½ spaghetti squash, baked
- 1½ cup gluten-free flour
- 2 eggs
- 1 cup quinoa, cooked
- 1 cup spinach or other greens you have on hand, finely chopped
- ½ cup parmesan cheese, grated
- ½ tbsp. crushed red pepper flakes
- 1 tsp. salt
- 1 tsp. pepper
- Use a fork to scoop out the spaghetti squash "noodles".
- Lightly whisk the eggs.
- In a large bowl, combine flour, eggs, cheese and quinoa, stir until combined.
- Add spaghetti squash, and greens in little by little.
- Once combined add red pepper flakes, and salt and pepper. Mix one more time.
- Heat a skillet and coat with coconut oil. Make sure it is sizzling hot.
- Using a ½ cup measuring cup, scoop mixture into small round balls, and flatten with your spatula on the skillet.
- Flip a couple of times until each side is brown.
Pin these fritters!