Bacon Cheddar Spaghetti Squash Fritters
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Squeeze every ounce of flavor out of squash season with these Bacon Cheddar Spaghetti Squash Fritters.
Similar to a potato pancake, these disk-shaped savory patties are made from a batter of roasted and shredded spaghetti squash, Heinen’s CARE Certified bacon, shredded cheese and lots of flavorful spices. They’re then pan-fried or air-fried to crispy perfection.
Why You’ll Love This Recipe
- You can make it year-round. Heinen’s carries spaghetti squash all year, so this recipe can be made whenever you crave it, but it tastes best in the fall when seasonal squash reaches peak ripeness.
- It works well with leftover spaghetti squash. Whether you know you’re making this recipe and want to roast the spaghetti squash in advance, or you have leftover spaghetti squash from another meal, the flavor and texture will not suffer if the squash is not freshly roasted.
- There are many ways to cook these fritters. Enjoy the flexibility of pan-frying or air-frying for mouthwatering crispiness.
Bacon Cheddar Spaghetti Squash Fritters
Cook time: 20min Prep time: 35min Total time: 55min
Servings: 8
Ingredients
For the Fritters
- 1 small spaghetti squash
- 4 Tbsp. Heinen’s extra virgin olive oil, divided
- 2 Heinen’s cage free eggs, beaten
- 1/2 cup flour
- 6 slices Heinen’s CARE Certified bacon, cooked and diced
- 1/2 cup Heinen’s shredded cheddar cheese
- 1 tsp. Heinen’s garlic powder
- 1 tsp. Heinen’s onion powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
For the Dipping Sauce
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1 Tbsp. lemon juice
- 1 tsp. Heinen’s paprika
- 1 tsp. Heinen’s garlic powder
- 1 tsp. Heinen’s dried basil
Instructions
- Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the spaghetti squash with 2 tablespoons of the olive oil.
- Place the spaghetti squash cut-side-down on a baking sheet and poke holes through the skin. Roast for 30 minutes, or until tender. Remove from the oven and let cool.
- While the spaghetti squash cools, combine the sour cream, Greek yogurt, lemon juice, paprika, garlic powder, and dried basil in a small bowl. Set aside.
- Once cooled, use a fork to loosen the strands of the spaghetti squash and transfer to a large bowl.
- Add the beaten eggs, flour, diced bacon, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Stir well, until combined.
- To pan-fry, heat the remaining 2 Tbsp. of olive oil in a large skillet over medium heat. Use a 1/4 measuring cup to scoop the batter and transfer to the skillet. Cook for 2-3 minutes, until golden brown. Flip, then cook for another 2 minutes. Remove from the pan. Cook in batches as needed.
- To air-fry, grease the air fryer basket with cooking spray. Form the spaghetti squash mixture into patties and place in a single layer. Cook for 6-8 minutes on each side until browned. Repeat until all patties are cooked.
- Serve with prepared dipping sauce.
