nutritional information

Per Serving (4 fritters):

  • Calories: 123
  • Protein: 4 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 22 g
  • Cholesterol: 47 mg
  • Sodium: 76 mg
  • Fiber: 4 g
  • Sugar: 5 g

Spinach and Spaghetti Squash Fritters

Spinach and Spaghetti Squash Fritters

Serves 4

A lightly spicy combination of spinach and spaghetti squash is shaped into 
crisp oven-baked fritters.
  • 1 spaghetti squash (1½–2 lb.)
  • 2 cups packed baby spinach
  • ½ cup diced red bell pepper
  • 1 large egg, lightly beaten
  • ¼ cup panko breadcrumbs
  • ¼ cup all-purpose flour
  • ¼ tsp. ground chipotle chile powder

1. Preheat oven to 375°F.

2. Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed.

3. Cool squash cut side up 10 minutes. Scrape halves with fork to release strands. Measure out 21/2 cups strands.

4. Meanwhile, spread spinach on baking sheet. Bake 2 minutes, or until just wilted. Cool. Squeeze dry, and chop.

5. Stir together spaghetti squash, bell pepper, egg, breadcrumbs, flour, chipotle powder, and spinach in bowl. Season with salt and pepper, if desired.

6. Coat baking sheet with cooking spray, and increase oven temperature to 425°F.

7. Divide squash mixture into 16 2-inch disks; place on baking sheet. Bake 18 to 20 minutes, turning once.

October 2014 p.69

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Yup. Terrible. They just seemed raw to me, and I cooked them longer than it said. To me, they were very bad-tasting. And they took way to long to make. Better to just just the vegetables separately, with some rice and scrambled eggs!

Alison - 2015-10-10 11:23:58

I made these tonight and they were delicious. I think it's key to squeeze as much liquid out of the veggies as possible. Mine turned out crispy and flavorful.

Deborah - 2015-09-15 01:26:57

I didn't know how something could be both soggy and burned...until I tried this recipe. Blech. I followed the recipe exactly and ended up with a big mess on my hands. Eggs and toast for dinner tonight.

Darcie - 2015-01-06 00:53:04

After reading all the reviews I still wanted to make these, but I did alter the recipe a bit. I did not add the egg to the mixture. I did make sure to use a paper towel and squeeze liquid from squash and spinach. I did add some garlic powder and onion powder and paprika. I coated my mini patties in egg and then in more panko bread crumbs, which I seasoned. End result....very good.

Brenda - 2015-01-01 00:44:32

I followed the recipe exactly. They turned out mushy, bland, and sad. Very disappointing.

Lindy - 2014-12-05 23:48:59

I made these, and can't wait to make again! i did not have troubles with the recipe as some of the reviews stated. We found them flavorful as well. Thank you VT for such a great and easy recipe.

K McGowan - 2014-11-20 20:14:26

I made this right after reading the magazine--big mistake! Should have read reviews here first. Like others said, this recipe as written turns out bland and mushy, even with some extra oven time. Read other reviewers' comments for suggestions on how to make them actually turn out like the picture and taste good (mine were pretty but a huge disappointment, flavorless and mushy, after so much work).

Amy B. - 2014-11-14 23:32:32

You can roast the squash in the oven without the microwave; it's just a lot harder to cut in half. A large sharp knife and a little care is needed. To be honest, it never occurred to me to soften it in the microwave before. Roast it in the oven until you can stab it easily with a fork... or it yields as above.

Annelies - 2014-11-11 16:06:39

Microwaves take out 99% of nutrients! Who still uses them? Also I'm Vegan...I guess I can try these with an egg sub.?

Dilan Casedie - 2014-11-07 00:56:34

Please ...for us folks who have thrown out their microwave, conventional oven method would be great!

Suzanne - 2014-11-04 02:09:03

To ensure crisp fritters, we recommend wrapping the squash strands in a kitchen towel or paper towels and wringing out excess moisture if they seem very moist. Also, make sure the oven is preheated to 425˚F (not just that the thermostat has been turned up) before baking the squash. Spray the pan generously with cooking spray to help the fritters crisp, and preheat the baking sheet to 425˚F so that the fritters essentially "fry" in the oven. Hope that helps!

vt_editor - 2014-11-03 21:55:31

i made these last night... here is what i did: i added parmesean cheese, cholula hot sauce , garlic powder, salt and pepper...yes , they were way too wet and after 30 minutes in the oven, i transferred them to a frying pan coated with olive oil spray...then they did look exactly like the picture.. i dipped them in some lite ranch dressing and more cholula..Pretty good!

holly - 2014-11-03 19:31:41

I made them as is and they turned out GREAT!! Small garlic aioli dollop on top = perfection! :)

Val c - 2014-11-01 00:00:18

Wish I had read the other reviews before making this recipe. I substituted brown rice flour and gluten free bread crumbs, to make the recipe gluten free. I sprayed the pan, prepared exactly as described and baked for exactly the right number of minutes. And just like the other reviewers, they were not done, mushy and bland. Thank goodness I only used 1/2 of the spaghetti squash so that I can use it in a better recipe. This morning I'm going to try mashing the rest of the patties up with some red pepper flakes and putting in a casserole pan and baking. Too bad, because they are so pretty and colorful.

RB - 2014-10-31 12:09:09