Spaghetti squash fritters with hearty tomato sauce for @MeatlessMonday

Spaghetti Squash Fritters with Hearty Tomato Sauce from Recipe Renovator | Gluten-free & VeganSpaghetti squash patties are filled with the Mediterranean flavors of kalamata olives, pine nuts, basil, and oregano, then topped with a rich tomato sauce and sprinkled with pine nuts for extra crunch.

I was accidentally inspired by a yummy Cooking Light recipe. I had baked several different winter squash, and was trying to decide what to do with each. I started brainstorming about the spaghetti squash, and thought, what about a fritter topped with home-made tomato sauce? Afterward I made it, I paged through the latest issue of Cooking Light and saw this recipe for Spaghetti Squash Fritters with Sriracha Mayonnaise. I realized that the idea for a squash fritter must have come from my first pass through the magazine.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.

Spaghetti squash fritters
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Hearty fritters are a perfect vehicle for Mediterranean flavors.
Servings Prep Time
2servings (3 fritters each) 30minutes
Cook Time Passive Time
60 minutes 30minutes
Servings Prep Time
2servings (3 fritters each) 30minutes
Cook Time Passive Time
60 minutes 30minutes
Spaghetti squash fritters
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Hearty fritters are a perfect vehicle for Mediterranean flavors.
Servings Prep Time
2servings (3 fritters each) 30minutes
Cook Time Passive Time
60 minutes 30minutes
Servings Prep Time
2servings (3 fritters each) 30minutes
Cook Time Passive Time
60 minutes 30minutes
Ingredients
Servings: servings (3 fritters each)
Units:
Instructions
  1. To prepare the squash, place on a baking sheet and bake for one hour at 350F/180C/gas mark 4 or until fork-tender. Let cool.
  2. Cut in half and scoop out the seeds with a grapefruit spoon. Flake into strands and measure out two cups packed strands (200 g) into a large bowl.
  3. Add the other ingredients, cutting the herbs into the bowl with kitchen shears. Mash well with a fork until everything holds together. Add additional garbanzo bean flour if needed. Patties should hold together when pressed.
  4. Use an egg ring or your hands to form the patties. Heat a non-stick or cast-iron griddle until very hot, then turn down the heat to medium. Spray or oil lightly. Add the fritters and cook until crispy on one side, about 7 minutes. Flip and cook another 7 minutes.
  5. Top with your favorite hearty tomato sauce and extra pine nuts and basil.
Recipe Notes

Per serving:  

  • 326 calories
  • 25 g fat
  • 0 g cholesterol
  • 1206 mg sodium
  • 375 mg potassium
  • 21 g carbohydrate
  • 6 g fiber
  • 1 g sugars
  • 8 g protein
  • 9  Weight Watchers Points Plus

Required FTC disclosure: Melissa's Produce sent me these squash. I was not paid to write this post.

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Comments

  1. says

    Thanks for sharing! I have a spaghetti squash here and will definitely add this to the menu plan for next week. I am glad to have another way to try the spaghetti squash

  2. says

    I love the look of this – it’s the first time I’ve seen a spaghetti squash being used as anything other than a spaghetti substitute for people trying to skip the carbs – I think I’d much prefer this style of cooking it!

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