Spaghetti Squash Fritters

Editor's Note: Stop by almost any farmer's market this fall, and you're likely to encounter a bounty of spaghetti squash. While you might be more familiar using this type of squash in place of noodles, as its name suggests, you can learn how to cook squash in a different way. This recipe for Spaghetti Squash Fritters is perfect for anyone who can't get enough squash this fall. Kid-friendly and easy to make to boot, this recipe can be prepared in less than one hour. It can't get much better than that! You'll also want to see the Variations below for some new ways to serve these squash fritters.

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash. See “How to Cook Spaghetti Squash” (page 102) for instructions. —JULIE



Total TimeUnder One Hour

Kid FriendlyYes


  • 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
  • 1/3 cup arrowroot starch/flour
  • 1/2 teaspoon salt
  • 1 green onion, sliced
  • 4 slices bacon, cooked and crumbled
  • 3 large eggs
  • 1 to 2 tablespoons coconut oil or cooking fat of your choice


  1. Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.

  2. Add the arrowroot starch/flour, salt, green onion, and bacon, and stir to combine well.

  3. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.

  4. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; ¼ cup per fritter works well.

  5. When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.


Make it a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper. We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters.


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