Spaghetti Squash Fritters

For the past few weeks, our CSA has been filled with hardy squash, making it very clear that autumn is here to stay. I've been mystified by our spaghetti squash. It's my first time ever cooking with this type of squash, and it truly does come out looking like spaghetti. We've even used it like pasta and covered it with tomato sauce (a sneaky way to eat more veggies). Joe decided to take the squash, make a batter, and turn them in to squash latkes. As usual, he looked up several recipes for potato latkes and then based his own recipe off them.

Spaghetti Squash Fritters


4 egg whites
1/2 c. flour
garlic, minced
1/2 c. pepper, diced
1/2 c. onion, diced
3 c. cooked spaghetti squash (about 1 large)
salt/pepper to taste
fresh parsley, chopped

Whip the egg whites and flour together until combined. Add the rest of the ingredients and mix. Melt butter in a skillet over medium heat. Once melted drop spoonfuls of batter in to the pan (just like making pancakes). After a few minutes flip the fritter over until browned on both sides. Let cool on a plate covered with a paper towel.

These fritters actually came out wonderfully! It was a great mix of sweet and savory, between the squash, pepper, and onion. These would be a great side dish with pretty much anything. They were light and fluffy, like a pancake, but packed with flavor. If you have access to spaghetti squash I would highly recommend trying this recipe. Instead of pepper and onion you could add celery and carrots for the same crunch. Cheers!

P.S. Sorry for the lack of picture of the finished product, we were too busy pigging out!