Spaghetti Squash Fritter with Parmesan and Scallion

  • 2 Each-Eggs
  • 1/3 Cups-All Purpose Flour
  • 3 Pound-Spaghetti Squash-to yield about 3 cups cooked
  • ¾ Cup-Parmesan Cheese-grated
  • 3 Each-Green Onions-sliced thin, plus one extra for garnish
  • 1 Teaspoon (+)-Tabasco Hot Sauce
  • ¼ Cup-Fresh Cilantro Leaves-rough chopped
  • To Taste-Kosher Salt/Black Pepper
  • To Fry-Canola Oil
  • To Garnish-Sour Cream


  1. Preheat oven to 375 degrees
  2. Cut squash in half, length ways, drizzle cut side with a little olive oil.
  3. Season with salt/pepper and place on a foil lined sheet tray cut side down.
  4. Bake for 30 to 45 minutes or until a knife inserted into squash removes easily.
  5. Remove squash from oven and flip over exposing inner flesh of squash.
  6. Using a kitchen towel to hold squash and a large spoon, scoop out flesh, yields approximately 3 cups.
  7. Allow squash to cool completely before proceeding with recipe.
  8. Once cool, place squash in a clean kitchen towel or paper towel and squeeze out excess moisture.
  9. Beat eggs in a large mixing bowl.
  10. Whisk flour into beaten eggs until well incorporated, about 1 minute.
  11. Add squash, parmesan, green onion, Tabasco, cilantro and salt/pepper to egg/flour mixture.
  12. Using a fork mix ingredients until well incorporated.
  13. Warm a non-stick pan over medium high heat and add just enough oil to cover bottom of pan.
  14. Use a ¼ cup measuring scoop to transfer squash mixture to hot pan.
  15. Cook in batches 1-2 minutes per side, or until golden and crispy, until all squash mixture has been used.
  16. Remove from pan and place on a plate, garnish with sour cream and scallions.