clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti Squash Fritters

  • Author: Aubrey Johansen
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


  • 1 medium Spaghetti Squash, cooked, and shredded from skin
  • 1 egg
  • 1 cup flour
  • 1/2 cup grated or diced pecorino
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 T parsley, chopped


  1. To cook spaghetti squash, cut in half and remove the seeds. You can either lay halves cut side down on a baking sheet and roast for 45-60 mins at 375 or lay cut side down on a microwave safe plate and microwave for 15-20 mins. Shred and add to a bowl, let cool to room temp.
  2. Once squash is cool, add the remaining ingredients and mix well. This will form a thick batter and will be speckled with the herbs and have texture of the squash strands running through it. For picky kiddos- You can blend all of the ingredients to make a smooth, more pancake like batter- both are equally delicious.
  3. Preheat the Char-Griller Flat Iron Griddle to medium heat. Add 1-2 T of oil to the surface and rub evenly with a towel. Let the griddle heat up for about 5 minutes, and then add dollops of fritter batter to the surface, about ¼ cup in each fritter. Reduce heat to low, and let cook for 5 minutes. Flip, and finish cooking for another 5 minutes. The fritters will be crispy on the outside and melty on the inside. Serve while hot! Enjoy!

%d bloggers like this: