Spaghetti Squash Fritters

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Spaghetti Squash

1 Shallot, Sliced Thinly

½ Cup All-Purpose Flour

½ Cup Grated Parmesan

2 Garlic Cloves, Minced

1 Egg, Beaten

1 Teaspoon Kosher Salt

½ Teaspoon Pepper

2 Tablespoons Olive Oil

 

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Scoop out the spaghetti squash seeds. Sprinkle the flesh generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender. 
  3. Scrape the cooked squash into a strainer. Place a heavy bowl on top to press out as much liquid as possible and let it drain for 10 minutes. 
  4. Transfer the cooked squash to a mixing bowl, along with the shallot, flour, parmesan, garlic, egg, salt, and pepper. Combine until just mixed. The mixture will be wet. 
  5. Heat the olive oil in a large skillet over medium-high heat. Shape the squash mixture into patties about 2 inches in diameter and gently place in the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through.

Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.