Best Spaghetti Squash Patties Recipes

SPAGHETTI SQUASH CROQUETTES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
• Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
• Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
• Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
• Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
• Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
• Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.

BAKED SPAGHETTI SQUASH FRITTERS

Steps:

• Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
• Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups. (Reserve any remaining squash for another use.)
• Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
• Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
• Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes. Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

SPAGHETTI SQUASH PATTIES

Steps:

• Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
• Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
• Sprinkle with salt and pepper and serve with sour cream.
• For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.