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5 from 1 vote

Spaghetti Squash Fritters

These spaghetti squash fritters are a super delicious side dish! Low carb, keto, dairy free, and gluten free recipe.
Course Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 55kcal
Author Georgina from


  • 9.5 oz small spaghetti squash
  • 2 eggs beaten
  • 1 tsp onion powder
  • 2-3 tbs sun dried tomatoes chopped
  • 2 tbs fresh parsley chopped
  • salt and black pepper


  • Pierce the squash with a fork 10-15 times then place it in the microwave and cook on full power for 5 minutes.
  • Carefully cut the squash in half and scoop out the seeds.
  • Place the squash halves on a plate, cut side down, and add a little water. Return to the microwave and cook until the squash is very tender, about 5-6 mins.
  • Let it cool, then scoop out the cooked squash.
  • In a bowl, add the remaining ingredients. Add the cooled squash and stir well to combine.
  • Heat a large sauté pan or skillet and lightly spray with non-stick oil.
  • Place spoonfuls of the squash mixture into the skillet and flatten slightly. Cook for 3 minutes then turn and cook on the other side for a further 2-3 minutes.


4g net carbs per serving of two fritters (recipe makes 8 fritters)


Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 4.5mg | Calcium: 29mg | Iron: 0.9mg