Spaghetti Squash Fritters with Sriracha Mayo

Happy Monday, I hope you had a fabulous weekend! Our weekend was great; we had friends visiting from Chicago. The unusually mild January weather allowed us to go to the zoo on Saturday morning. We also enjoyed brunch out, as well as Saturday night drinks and dinner with a group of friends. Like most weekends with guests, I felt like I was in an eating competition. First off, our friends brought my favorite guilty pleasure from Chicago, Doughnut Vault! We literally devoured the doughnuts with coffee before the zoo. I was in sugar heaven. Then, Saturday night was a fried chicken dinner and all the tasty sides at Old Standard. It never fails that I find myself trying to get back to healthier eating come Monday! Does everyone go through this crazy cycle, or is it just me?!

To start off the week, we’re eating Spaghetti Squash Fritters with Sriracha Mayo from Cooking Light. I’ve been loving spaghetti squash lately because of its versatility. It can be topped off with any sauce, eaten with other veggies, or even with just a little olive oil and parmesan. The fact that I’d never prepared spaghetti squash in fritter form was what drew me to this recipe. Plus, I knew that the sriracha mayo dipping sauce would interest my husband! I’ll be serving the fritters with a big salad, but they would also be great alongside a bowl of soup. I love that these were unique, not difficult to make (although they do take a little time), and that I can cook the spaghetti squash in advance and prepare the rest at another time. I’m certain that spaghetti squash lovers and skeptics would enjoy these fritters!

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Spaghetti Squash Fritters with Sriracha Mayo

Recipe from Cooking Light Magazine

What You Need

  • 1 (2-pound) spaghetti squash
  • 1 (8-ounce) package baby spinach
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon olive oil, divided
  • 5 teaspoons canola mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon cider vinegar

What To Do

  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 spaghettilike strands to measure 4 cups.
  2. Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a 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. Beat egg in a separate bowl and 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 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick 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.


I did cook my spaghetti squash in the oven at 400 degrees for 1 hour, then I cut it in half and scraped out seeds and then squash. I included the microwave directions from the original recipe for those who would like to save time. Make sure to squeeze out as much liquid as possible. You may need another tablespoon of oil for frying the fritters. Also, Cooking Light reviews did say that adding sautéed onion to the fritters added great flavor. I did not make mine that way, but would like to try that next time.

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