Spaghetti Squash Fritters

Course Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 117 kcal


  • 1 small spaghetti squash
  • 2 eggs beaten
  • ½ tsp onion powder
  • 2-3 tbs sun dried tomatoes chopped
  • 1 tbs fresh oregano chopped
  • salt and black pepper


  1. Pierce the squash with a fork 10-15 times then place it in the microwave and cook on full power for 5 minutes.
  2. Carefully cut the squash in half and scoop out the seeds.
  3. 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, 5-6 mins.
  4. Let it cool, then scoop out the cooked squash.
  5. In a bowl, add the remaining ingredients. Add the cooled squash and stir well to combine.
  6. Heat a large sauté pan or skillet and lightly spray with non-stick oil.
  7. 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.

Recipe Notes

8g net carbs per serving

Nutrition Facts
Spaghetti Squash Fritters
Amount Per Serving
Calories 117 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 97mg 4%
Potassium 371mg 11%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 7g 14%
Vitamin A 8.7%
Vitamin C 5.7%
Calcium 6%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.