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Spaghetti Squash + Quinoa Fritters

By admin      ,

January 3, 2018

A delicious healthy breakfast that will curb your cravings.

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: 8 Servings


1Plug in your waffle iron to get it super hot-n-ready!

2In the bowl of your stand mixer, add the eggs. beat, on high, for 2 minutes.

3Add flour + continue beating to combine. {about 1 minute}

4Next, add spaghetti squash, quinoa, both cheeses, scallions + hot sauce to the egg mixture.

5Beat, on medium, until fully combined + uniform consistency has been achieved.

6Once the waffle iron is ready to go, spray it with nonstick cooking spray + use a 1 tablespoon measuring spoon to portion out the spaghetti squash mixture. drop the dollop of mixture onto the waffle iron {my iron fit 4 dollops at a time} + close the waffle iron lid down!

7Cook the fritters for 4 minutes + raise lid. they should be perfectly crisp around the edges, but add more time to suite your preferences/until they reach a golden brown!

8Use a rubber spatula to easily lift the fritters up + out of the waffle iron. serve with a garnish of sour cream + extra scallions, if desired. enjoy!

The no waffle iron method is to pan fry these fellas.

You’ll start with a SCREAMING hot skillet. Once the skillet is ready, add 1 tablespoon olive oil until it sizzles + smokes. Then, drop the fritters onto the skillet, cook for 2-3 minutes, flip with a spatula + finish cooking the other side until golden brown. Be sure to let the skillet get back up in temperature between batches.


Knowing how to cook a spaghetti squash is valuable knowledge here!

here is the step-by-step:

  1. preheat your oven to 425º
  2. cut the squash in two halves {hot dog style} + scrape out the seeds with a spoon {like a pumpkin!}.
    place the halves, cut side down, on a baking sheet + roast for 40 minutes.
  3. remove from the oven, flip the halves cut side up + let the squash cool.
  4. when cool enough to handle, using a fork, scrape the flesh away from the skin to receive ‘spaghetti-like’ strands.

NEXT. for this recipe you decide whether to use the squash the day-of or to let it ‘dry out’ on its own...


Wrap the spaghetti squash strands in a cheese cloth or paper towels + SQUEEEEEZE out as much moisture as you possibly can!


Place the squash strands in a tupperware in the fridge. It will naturally release it’s moisture over time!

I used scallions in my recipe. spinach, kale, chives or fresh jalapeños would all substitute wonderfully! You could also swap brown rice for the quinoa!

I added sriracha to the sour cream for a bit more heat-centric dipping sauce – give it a try if you’re a heat lover!

I suggest to store the batter in an airtight container in the fridge + just cook up your fritters as the time comes! but cooked fritters will reheat with a quick zap in the microwave!

This recipe (and photo) was originally found on Kelly's Ambitious Kitchen! It's one I make frequently!


2 Eggs

2/3 cup Flour

2 cups Spaghetti Squash, cooked + squeezed of it’s moisture {see notes below}

2 cups Quinoa, cooked

1/2 cup Parmesan cheese, grated

1/2 cup Shredded Italian blend cheese

4 Scallions, thinly sliced

6 dash Tobasco Hot Sauce (Original)

Kosher salt + pepper, to taste

1 tbsp Sour cream, to garnish


Nutrition Facts

Serving Size8
Total Fat17g
Saturated Fat9g
Polyunsaturated Fat2g
Monounsaturated Fat5g
Trans Fat0g
Total Carbohydrates38g
Dietary Fiber3g

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