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 with Hearty Tomato Sauce from Recipe Renovator | Gluten-free & Vegan

Spaghetti squash fritters

Hearty fritters are a perfect vehicle for Mediterranean flavors.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 2 hrs
Course Dinner
Cuisine Mediterranean
Servings 2 servings (3 fritters each)

Ingredients
  

  • 2 cups spaghetti squash cooked strands, separated(200 g)
  • 1/2 cup olives (kalamata) (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 flax seeds (ground)
  • 1 handful oregano leaves (fresh) or 1/2 t. dried oregano
  • 1 handful basil leaves (fresh) or 1/2 t. dried basil
  • 1/2 tsp black pepper about 6 grinds
  • 1/2 tsp sea salt fine-grained kosher salt

Instructions
 

  • 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.
    Spaghetti Squash strands | Recipe Renovator
  • 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.

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.