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Spaghetti Squash Fritters


Cooking Time:

45 to 60 minutes


  • 1 small spaghetti squash
  • 1 egg, beaten
  • 2 tablespoons flour
  • 1 teaspoon dried cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons olive oil


Preheat oven to 350 degrees. Pierce the squash with a fork in several places. Bake the squash on a cookie sheet for 45 – 60 minutes. The squash is done when you can indent the outer shell with a spoon. Set aside to cool until it is easily handled. Next, cut the squash length wise, scrape out the seeds with a spoon, then use a fork to scrape out the spaghetti like strands into a bowl.

Combine two cups of squash with the egg, flour and seasonings. Form the mixture into 2 inch pancakes. Heat oil and butter in a skillet on medium. Dip the formed pancakes into the bread crumbs to coat, then place in the skillet. Cook approximately 3 minutes on each side until golden.