These easy, baby friendly spaghetti squash fritters are the perfect use for leftover spaghetti squash. Pair them with eggs in place of hash browns or dip in tomato sauce. (gluten, dairy, and egg-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Spaghetti Squash Fritters
If you've got leftover cooked spaghetti squash, make it into baby-friendly spaghetti squash fritters! These little fritters taste similar to hash browns and are a yummy way to introduce spaghetti squash to baby led weaning babies and toddlers. Naturally gluten-, dairy- and egg-free, these fritters are free from top allergens, so they are great if you're navigating allergies with your little one. Pair them with a favorite sauce, like marinara sauce or avocado crema for dipping, or serve alongside eggs and sliced avocado for a delicious breakfast.
Read more: How to Serve Spaghetti Squash for Baby Led Weaning
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Ingredients
- Cooked spaghetti squash - This recipe is great for using leftover squash! Chop squash strands into small bite-sized pieces. If you're unfamiliar with cooking spaghetti squash, use this post as a guide.
- Tapioca starch (also called arrowroot flour) helps to bind them together and soak up excess moisture. You can also use potato starch or cornstarch if that's what you have.
- Onion powder plus optional salt and pepper for flavor
- Olive oil or neutral flavored oil for cooking
Helpful equipment: sharp knife, paper towels or clean dish towel, nonstick skillet or cast iron skillet
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Place chopped spaghetti squash on a layer of paper towels or a clean dish towel. Squeeze out as much excess moisture as you can.
- In a medium bowl, stir together the squash, tapioca starch and seasonings. Using about ¼ cup each, press the mixture tightly into patties.
- Heat oil in a skillet over medium heat. Add the fritters, leaving a little space between each. Cook for 3-4 minutes, then carefully flip and cook an additional 3-4 minutes.
- Place on paper towels to drain before serving.
Tips and Recipe Variations
- Try to get as much moisture out of the squash as possible for more crisp outsides. You should have about 1 cup after squeezing.
- Make sure squash strands are cut into bite-sized pieces for baby before mixing up.
- Feel free to add more spices and seasonings to suit your taste.
- Store fritters in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stove until warmed through.
How To Serve Spaghetti Squash Fritters To Babies 6 Months and Up
You can offer fritters whole or cut into finger-width strips to baby led weaning babies 6 months and up. This shape is easiest for babies to pick up who do not yet have a pincer grasp. Once baby develops a pincer grasp, feel free to cut fritters into bite-sized pieces or continue offering whole or in strips.
Serve with a favorite sauce for dipping, spread with mashed avocado, or plain!
More Baby Friendly Fritter Recipes
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Baby Friendly Spaghetti Squash Fritters Recipe
These easy, baby friendly spaghetti squash fritters are the perfect use for leftover spaghetti squash. Pair them with eggs in place of hash browns or dip in tomato sauce. (gluten, dairy, and egg-free)
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 fritters 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
- 2 cups cooked spaghetti squash strands, chopped into bite-size pieces
- 2 tbsp tapioca strach (arrowroot flour)
- ¼ tsp onion powder
- optional: ⅛ teaspoon each salt and pepper
- 2 tsp olive oil or neutral flavored oil
Instructions
- Place cooked and cut squash on a layer of paper towels or a clean dish towel. Squeeze out as much extra moisture as you can.
- In a medium bowl, stir the squash, tapioca starch, and seasonings until well coated.
- Using about ¼ cup each, press the squash mixture tightly into patties.
- Heat oil in a nonstick skillet or cast iron skillet over medium heat. Add the squash patties and cook 3-4 minutes. Carefully flip with a spatula and cook an additional 3-4 minutes.
- Drain squash fritters on a paper towel before serving.
Equipment
Buy Now → Notes
- For more details on cooking and preparing spaghetti squash, read this post.
- Make sure the squash is cut up into bite sized pieces for baby before stirring with the other ingredients.
- Squeeze out as much of the moisture as you can for crispy (not soggy) outsides.
- Feel free to add other spices or seasonings to suit your taste.
- Store fritters in an airtight container in the refrigerator. Reheat in a small drizzle of oil in a skillet until warmed through.
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