Spaghetti 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.
| Servings | Prep Time |
| 2 servings (3 fritters each) | 30 minutes |
| Cook Time | Passive Time |
| 60 minutes | 30 minutes |
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Hearty fritters are a perfect vehicle for Mediterranean flavors.
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- 2 cups spaghetti squash cooked strands, separated(200 g)
- 1/2 cup kalamata olives (65 g)
- 1/4 cup cashew cheese or tofu cream cheese
- 1/4 cup pine nuts (30 g)
- 3 tbsp garbanzo bean flour (25 g)
- 2 tbsp ground flax seeds
- 1 handful fresh oregano leaves or 1/2 t. dried oregano
- 1 handful fresh basil leaves or 1/2 t. dried basil
- 1/2 tsp black pepper about 6 grinds
- 1/2 tsp sea salt fine-grained kosher salt
- 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.
- 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.
- 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.
- 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.
- Top with your favorite hearty tomato sauce and extra pine nuts and basil.
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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Wow, this article is pleasant, my sister is analyzing these things, therefore I am going to convey her.
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
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!
Thanks Corinne. I took the leftovers to my writing group today and they were a big hit.