Tiffany Haney
Spaghetti squash is a versatile vegetable that is low calorie, full of fibre, low carb, and healthy. It can be baked, steamed, roasted, sautéed, or pan-fried. One popular way to cook spaghetti squash is to roast it in the oven, cut it in half, and then scrape out the seeds and flesh to create spaghetti-like strands. These strands can then be pan-fried with butter, nutmeg, and Parmesan cheese to create a tasty side dish. Another option is to create spaghetti squash pancakes or fritters, which are a healthier alternative to traditional fritters. These can be made by mixing the spaghetti squash with various ingredients such as hot pepper, onion, garlic, parsley, and egg, forming the mixture into balls, coating them with panko crumbs, and then pan-frying them.
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What You'll Learn
Spaghetti squash pancakes
Yes, you can pan-fry spaghetti squash. In fact, frying spaghetti squash is a great way to use up leftover squash.
How to Make Spaghetti Squash Pancakes
Ingredients
- 3 cups of cooked spaghetti squash
- 1 cup panko crumbs
- 1 tsp canola oil
- 1 egg
- 1/2 tsp hot pepper
- 1/2 tsp onion
- 1/2 tsp garlic
- 1/2 tsp parsley
- Salt and pepper to taste
Method
First, prepare the spaghetti squash by cutting it in half lengthwise and removing the seeds. Place the squash cut-side down on a baking sheet with a bit of water and bake at 400°F (200°C) for 45 minutes to an hour, or until tender. Once the squash is cool enough to handle, use a spoon or fork to remove the flesh, trying to keep the strands intact.
Next, place the squash in a sieve and use the back of a spoon or your hand to squeeze out as much liquid as possible. You should be left with about 3 cups of squash.
In a small fry pan, heat 1 tablespoon of canola oil over medium-high heat. Add the panko crumbs and stir until they are evenly coated and golden brown. Be careful not to burn them!
In a large bowl, mix the drained squash, hot pepper, onion, garlic, parsley, salt, pepper, 1/2 cup of the browned panko crumbs, and the egg. Form the mixture into balls and roll them in the remaining panko crumbs to coat.
Heat 1 tablespoon of canola oil in a large fry pan over medium-high heat. Place the coated squash balls into the hot pan, flattening them into pancakes. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Serve immediately and enjoy!
Variations and Tips
You can also bake the coated squash in the oven instead of frying. Preheat the oven to 425°F (218°C) and place the coated squash on a baking sheet coated with canola oil. Bake for 10-12 minutes on each side, or until golden brown and crispy.
For a gluten-free option, you can use gluten-free cracker crumbs instead of panko.
If you want to add some spice, try using chickpea flour instead of regular flour and adding some warming spices like cumin, coriander, or Aleppo pepper.
To keep the pancakes crispy, avoid stacking them on top of each other. Instead, place them on a wire rack in a single layer and keep them in a warm oven until ready to serve.
You can also microwave the spaghetti squash instead of baking it, or use leftover cooked squash.
Enjoy experimenting with this versatile recipe!
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Sautéing spaghetti squash
Preparing the Squash:
First, preheat your oven to 350-400°F (175-200°C). Cut the spaghetti squash in half lengthwise using a sharp knife. If the squash is too hard to cut, you can soften it by roasting it whole at 400°F for about 10 minutes or microwaving it in one-minute bursts. Once it's soft enough to slice, use a spoon to scoop out and discard the seeds.
Baking the Squash:
Place the squash halves cut-side down on a baking sheet. You can drizzle the insides lightly with olive oil and sprinkle with salt and pepper, but be careful not to use too much, as it can make the squash watery. Add about half an inch of water to the pan to create steam. Bake for 30-45 minutes, or until the squash is tender but still slightly firm. The timing will depend on the size of your squash.
Shredding the Squash:
Remove the squash from the oven and let it cool for a few minutes. Once it's cool enough to handle, use a fork to scrape and shred the squash flesh from the rind, creating spaghetti-like strands. Be gentle to avoid breaking up the strands too much.
Sautéing the Squash:
Heat a large, non-stick pan over medium heat. Add butter to the pan, followed by handfuls of the shredded squash. Cook the squash without disturbing it too much so that the strands stay intact. Once the squash starts to heat through and take on some colour, gently toss it.
Seasoning and Serving:
Grate some fresh nutmeg and Parmesan cheese over the squash, and let it cook for a few more minutes. Taste the squash for seasoning and adjust as needed. Serve immediately. You can also add other ingredients like garlic, shallots, and kale for extra flavour.
Sautéed spaghetti squash is a delicious and healthy dish that can be served as a side or a main course. Enjoy experimenting with this versatile vegetable!
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Spaghetti squash fritters
Yes, you can pan-fry spaghetti squash. In fact, pan-frying is a common method used to cook spaghetti squash.
Ingredients
- Spaghetti squash
- Eggs
- Almond flour or regular flour
- Parmesan cheese
- Olive oil or ghee
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dried thyme
- Bacon (optional)
- Green onions (optional)
Method
First, cook the spaghetti squash by baking it in the oven. Cut the squash in half, remove the seeds and fibres, and place the halves cut-side down on a greased baking sheet. Bake at 350-450 degrees Fahrenheit for about 40 minutes to an hour, or until the squash is tender.
Once the squash is cool enough to handle, use a fork to remove the flesh in long strands. It is important to drain the squash and remove as much liquid as possible. This can be done by placing the squash in a colander and pressing out the liquid, or by wrapping the squash in paper towels and squeezing over the sink.
In a bowl, mix the eggs with the salt, pepper, garlic powder, onion powder, and dried thyme. Add the squash strands to this mixture, followed by the almond flour and Parmesan cheese. Mix well until combined. The mixture should be fairly thick.
To cook the fritters, heat olive oil or ghee in a large skillet over medium-high heat. Drop spoonfuls of the batter onto the skillet and cook for a couple of minutes on each side until golden brown. Be careful when flipping the fritters as they are delicate.
Serve the fritters with toppings such as sour cream, Greek yogurt, green onions, or chives.
Enjoy your spaghetti squash fritters!
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Roasting spaghetti squash
Preparation
First, preheat your oven to 350-400 degrees Fahrenheit (175-200 degrees Celsius). Then, cut the spaghetti squash in half lengthwise using a sharp knife. If the squash is too hard to cut, you can soften it by pricking it all over with a fork and baking it for a few minutes or microwaving it in short bursts until it's easier to slice.
Once the squash is halved, use a spoon to scoop out and discard the seeds. Drizzle the insides of the squash lightly with olive oil or another neutral cooking oil, and sprinkle with salt and pepper. Be careful not to use too much oil or salt at this stage, as it can make the squash watery.
Roasting
Place the squash cut-side down on a baking sheet. You can add about half an inch of water to the pan to help steam the squash. Roast the squash in the oven for about 30-45 minutes, or until it is fork-tender. The roasting time will depend on the size of your squash and the heat of your oven, so adjust accordingly.
Serving
Remove the squash from the oven and let it cool for a few minutes. Once it's cool enough to handle, use a fork or spoon to gently scrape the flesh into noodle-like strands, working from the sides to the centre. You can also fluff up the strands as you go. Season with additional salt and pepper to taste, and serve as a simple veggie side dish.
Variations
Spaghetti squash is a versatile ingredient that can be used in various dishes. You can add pesto and parmesan cheese, or try it with marinara sauce and shredded cheese. It also goes well with sautéed vegetables like onion and garlic. For a heartier meal, you can stuff the roasted squash halves with ingredients like ground turkey or use it in casseroles or stir-fries.
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Baking spaghetti squash
Spaghetti squash can be baked in a few different ways, depending on the desired texture and length of the strands. The squash can be baked either halved or in rings, with the latter option resulting in longer strands and more flavour from the seasonings.
To bake spaghetti squash, first preheat the oven to 400°F (200°C). Then, use a sharp knife to cut off the very top and bottom ends of the squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a spoon to scoop out and discard the seeds. Drizzle the insides of each half with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30 to 40 minutes, or until the squash is fork-tender but still a little firm.
For longer strands, cut the squash crosswise into 1-inch thick rings before baking. Brush the rings with oil and season with salt and pepper. Bake for the same amount of time, flipping halfway through.
Once the spaghetti squash is done baking, use a fork to fluff the interiors and create spaghetti-like strands. The baked squash can be served as a simple vegetable side dish or used in various recipes, such as spaghetti squash pancakes or fritters. It can also be sautéed with butter, nutmeg, and Parmesan cheese for a tasty side dish.
Baked spaghetti squash will keep well in the refrigerator for up to 5 days and can be reheated before serving.
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Frequently asked questions
Yes, you can pan-fry spaghetti squash. You can make fried spaghetti squash fritters or pancakes, or you can sauté the strands in a pan.
To make fried spaghetti squash fritters, first, cook the spaghetti squash by roasting or microwaving it. Then, mix the cooked squash with other ingredients like breadcrumbs, eggs, and spices. Form the mixture into patties and pan-fry them until golden brown.
To sauté spaghetti squash, first, bake the squash in an oven until tender. Then, use a fork to scrape out the strands. Heat butter in a pan and add the squash, cooking until it starts to turn golden. Grate nutmeg and parmesan cheese over the squash and serve immediately.
