Bacon, Spaghetti Squash Fritters Recipe (2024)

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Bacon Spaghetti Squash Fritters with Parmesan - need I say more?

Bacon, Spaghetti Squash Fritters Recipe (1)

Ever wondered how to cook spaghetti squash? Make this easy Bacon Spaghetti Squash Fritters recipe with Parmesan! These little spaghetti squash cakes are crazy good, easy to make, and a great snack!

Bacon, Spaghetti Squash Fritters Recipe (2)

This is one of my most favorite new recipes. Kids love these! Who knew that spaghetti squash could be a kid friendly food?

Bacon, Spaghetti Squash Fritters Recipe (3)

How to make spaghetti squash fritters

To make these spaghetti squash fritters, you will need to precook the spaghetti squash in the oven (if you scroll down, you'll see the instructions on how to cook spaghetti squash). IMPORTANT STEP: After you baked the squash, cooled it, and scraped it with a fork to remove the flesh in long strands, wring out the roasted spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

After the above step, making these bacon spaghetti squash fritters is a breeze! So delicious and easy to make! Just mix the pre-cooked spaghetti squash with eggs, bacon, freshly grated Parmesan cheese, a little bit of flour, and drop them by tablespoonfuls onto a heated frying skillet to make these delicious spaghetti squash cakes.

Bacon, Spaghetti Squash Fritters Recipe (4)

Cooking tips

For this recipe, it's very important that first you get your skillet very hot. Then add oil. Then drop spaghetti squash fritters. If you get your skillet very hot, then the fritters will not stick no matter how soft they are. Making spaghetti squash fritters is a lot like making crepes in terms of how hot you want to get your skillet for the very first batch of fritters. Then, after cooking for a couple of minutes, flip them over. And, cook for 1-2 more minutes. That's it! Little spaghetti squash cakes are done!

Bacon, Spaghetti Squash Fritters Recipe (5)

Bacon, Spaghetti Squash Fritters Recipe (6)

What to serve with fritters

  • Greek yogurt. These fritters are especially good when served with a dollop of Greek yogurt on top.
  • Sour cream. Top spaghetti squash fritters generously with sour cream for a luscious, creamy topping.
  • Green onions. Sprinkle finely chopped green onions on top.
  • Chives. Finely chopped chives is another delicious topping.

Bacon, Spaghetti Squash Fritters Recipe (7)

Bacon, Spaghetti Squash Fritters Recipe (8)

4.76 from 75 votes

Bacon, Spaghetti Squash Fritters Recipe

Ever wondered how to cook spaghetti squash? Let me show the best way ever: Bacon Spaghetti Squash Fritters with Parmesan. These little spaghetti squash cakes are crazy good!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 8 fritters

Calories per serving 161 kcal

Author: Julia


  • 2 eggs
  • cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
  • 3 cups spaghetti squash , cooked and wringed out (see instructions below)
  • ½ cup Parmesan cheese , freshly grated
  • ¼ salt , plus extra, if needed
  • 3 green onions chopped
  • 5 strips bacon , cooked, drained of fat, and chopped
  • 2 tablespoons olive oil

For garnish:


How to cook spaghetti squash:

  • The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually ½ or ⅔ of a whole spaghetti squash. First 6 steps describe how to roast spaghetti squash in the oven (this can be done 1 or more days in advance):

  • Preheat oven to 425 Fahrenheit.

  • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

  • Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

  • Important: Wring out the roasted spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

  • Roasted spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

Now, on to how to make spaghetti squash fritters:

  • In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and ¼ + ⅛ teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.

  • Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).

  • Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if served this way!).



Nutrition Information

Bacon, Spaghetti Squash Fritters Recipe

Serving Size

2 g

Amount per Serving



% Daily Value*






Saturated Fat






























Vitamin A





Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

Other spaghetti squash recipes

Liked these bacon spaghetti squash fritters? Check out more spaghetti squash recipes here:

Southwestern Stuffed Whole Spaghetti Squash-Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top!

Parmesan Spaghetti Squash Skillet with Spinach, Bacon, Pine Nuts-Spaghetti Squash, Spinach cooked with garlic in olive oil, combined with bacon, topped with melted, freshly grated, Parmesan cheese AND then sprinkled with toasted pine nuts. Delicious, healthy, gluten free!

Spaghetti Squash, Quinoa and Parmesan Fritters - these spaghetti squash fritters are made with quinoa and spaghetti squash, also very delicious:

Bacon, Spaghetti Squash Fritters Recipe (2024)


How do you keep spaghetti squash from getting soggy? ›

Here are some tips to avoid this!
  1. Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! ...
  2. Don't cook them twice – A lot of recipes will call for cooking the squash to get noodles and then baking the noodles again.
Sep 11, 2022

How do you soften spaghetti squash before cutting? ›

Recipe Tip

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two. Option 2: Microwave the squash.

Is spaghetti squash crunchy after cooking? ›

The squash is done when tender.

The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

How do you get the moisture out of spaghetti squash? ›

Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring. Let sit for about 20 minutes. Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel. Roast for 30 minutes at 400 degrees.

How do you cook squash so it doesn't get soggy? ›

Tips for the Best Roasted Yellow Squash Recipe

A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn't turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it.

Why is my spaghetti squash mushy after cooking? ›

Don't Overcook!

You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy. (Cooking a smaller squash? Be sure to check it a little earlier.)

Why is my spaghetti squash so hard to cut open? ›

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin. Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

What if I picked my spaghetti squash too early? ›

Wash and completely dry the squash. Then, just set them in a warm, sunny area to ripen with the green side up to the sunlight. Turn them every few days to allow the sun to ripen all the sides of the squash. Allow the fruit to ripen to a yellow hue and then eat it or store it in a cool, dry place.

Is spaghetti squash really healthy for you? ›

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

Why does my cooked spaghetti squash taste bitter? ›

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Is it okay to eat a whole spaghetti squash? ›

Cutting a spaghetti squash can be hazardous because the shell is so hard. For that reason, some people roast them whole in the oven. You can also cook a whole spaghetti squash in a pressure cooker or a slow cooker with a little water.

What happens if you don't poke holes in a spaghetti squash? ›

1. Poke holes into the outside of the gourd. Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave.

Can I eat spaghetti squash raw? ›

As a certified executive chef, Tiner says the short answer is simple: Yes, you can. "You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste.

Why did my spaghetti squash get mushy? ›

If it steams at a low temp, it'll be overly soft, but roasting at a high temp will cook it perfectly. Once the squash is cooked, the strands should easily pull away from the skin when you pull them with a fork. Use the fork to scrape all the strands into a bowl and discard the skins.

How do you keep squash from being watery? ›

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

How do you make spaghetti not soggy? ›

Using a pot that's too small

In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot! Stick to a pot size between 6 and 8 quarts, and fill it up about ¾ of the way for 1 pound of pasta.

What is the best way to keep spaghetti squash? ›

Keep the squash uncovered in a cool, dark, dry area for up to 3 months. The ideal storage space for whole, raw squash is a dark, cool area such as a cabinet, pantry, or closet.


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