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Baby Friendly Spaghetti Squash Fritters Recipe

three spaghetti squash fritters on a baby plate.
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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)

Ingredients

Units Scale
  • 2 cups cooked spaghetti squash strands, chopped into bite-size pieces
  • 2 tbsp tapioca strach (arrowroot flour)
  • 1/4 tsp onion powder
  • optional: 1/8 tsp each salt and pepper
  • 2 tsp olive oil or neutral flavored oil

Instructions

  1. 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. 
  2. In a medium bowl, stir the squash, tapioca starch, and seasonings until well coated. 
  3. Using about 1/4 cup each, press the squash mixture tightly into patties.
  4. 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. 
  5. Drain squash fritters on a paper towel before serving.

Equipment

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.

Find it online: https://babyledbliss.com/spaghetti-squash-fritters/