Discovering the Virtues of Squash: Spaghetti Squash Fritters with Sriracha Mayonnaise

“Simplify Velva!”  It is the story of my life.   It is my main challenge, it is what I strive for, and I remind myself everyday to slow down, I am moving too fast, take a breath.

I find that I am most successful at keeping things simple is in the kitchen.  This is the space that centers my world (Placing my hands in my garden soil that is a whole other experience) but my kitchen is where it all begins for me.

Lately I have developed an interest in spaghetti squash and I have tried my hand at using the squash as the focus of my meal.  This squash is versatile and buttery and when prepared properly can also be an excellent alternative to pasta.

I came across this spaghetti squash fritters recipe in Cooking Light magazine and it immediately caught my eye.  Served up with a Sriracha mayonnaise makes for a light meal that is delicious and healthy.

Spaghetti Squash Fritters with Sriracha Mayonnaise
Recipe from Cooking Light

1 (2 pound) spaghetti squash
1 (8-ounce) package baby spinach
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons grated Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
2 large egg whites
1 tablespoon olive oil, divided
5 teaspoons canola mayonnaise
2 teaspoons 2% reduced fat milk
1 teaspoon Sriracha (hot chile sauce)
1 teaspoon cider vinegar
1.  Cut squash in half lengthwise.  Scoop out seeds: discard.  Place squash halves, cut sides up, in a microwave-safe bowl.  Cover with a damp paper towel.  Microwave at HIGH 20 minutes or until tender.  Let stand 10 minutes.  Scrape inside of squash with a fork to remove spaghetti like strands to measure 4 cups.
2.  Heat large skillet over medium-high heat.  Add spinach to pan;cook 2 minutes or until spinach wilts. Place squash and spinach on clean dish towel: squeeze until barely moist.  Coarsely chop squash mixture, and place in a large bowl.  Add panko and next 4 ingredients (through baking powder), and toss well to combine.  Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form.  Gently fold egg whites into squash mixture.
3.  Fill a 1/4 cup dry measuring cup with squash mixture.  Invert onto work surface; gently pat into a 1/4-inch thick patty.  Repeat procedure with remaining squash mixture, forming 10 patties total.  Heat a large non stick skillet over medium heat.  Add 1-1/2 teaspoons oil to pan, and swirl to coat.  Add 5 patties to pan; cook 3 minutes on each side or until browned.  Remove patties from pan; keep warm.  Repeat the procedure with remaining 1-1/2 teaspoons oil and squash patties.

4.  Combine mayonnaise and remaining ingredients in a small bowl.  Serve with fritters.

36 thoughts on “Discovering the Virtues of Squash: Spaghetti Squash Fritters with Sriracha Mayonnaise

  1. Hello, Velva! I have a chicken roasting in the oven right now, but I'm actually now wishing I had some of these for dinner instead … or at least as an appetizer! They sound amazing. I love anything like this which have a crispy outside and are great for dipping!


  2. These sound great Velva! I must admit that I don't eat much spaghetti squash because I have become bored with baking it. This recipe could definitely re-ignite my interest.


  3. yum! love fritters but never used this squash for them; they are actually not widely grown in Lebanon but of course in Texas I use them often and made different things with them ; the fritters and the sauce sound perfect for a light meal.


  4. Oh Velva, I know what you mean about slowing down and simplifying. No matter how I try, I just can't seem to find a happy medium. You would think by now I would. {{sigh}} You are not going to believe this but, I have never cooked with Spaghetti Squash. Better yet, well not really, I have never even tasted it. I know shame on me! This recipe has certainly gotten my attention though. You just can't go wrong with fritters and there's spinach to boot! I'm not sure about the Sriracha Mayo though but I'd be willing to try. I'm going to pin this recipe to one of my \”hidden\” boards so my daughter can see it too. My grandkids LOVE Spaghetti Squash. Thank you so much for sharing, Velva. Your fritters look so darn good, I wish I could have one right now!!!


  5. i absolutely love when I see such a creative and genius recipe. I love to fry anything being from the south and your spaghetti squash fritters are just perfect. I did some black eyed pea fitters a few weeks back- yet to post- and i think yours would be even better!


  6. My mom and I love spaghetti squash. These look so good. Thank you for sharing such a delicious recipe, my friend. I hope you are enjoying April…and that your days are looking more and more like spring.


  7. I always have too many squash and courgettes etc during summer so I have book marked this for use in the next few months. Many thanks. Have a good week Diane


  8. Just like Louise, I have never cooked spaghetti squash. I have enjoyed it as a side dish at Bonefish grill but, never tried cooking it. They remind me of zucchini fritters. Yummy!Hope your garden is going well. I think a few of our tomatoes took a hit when we had frost 2 weeks ago 😦


  9. i'm loving spaghetti squash–it's so fun! this is the first time i've seen fritters made with it and it's a fabulous idea! the mayo is clever too. 🙂


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