These Spaghetti Squash Apple Fritters are a quick, easy and healthy side dish that goes with any meal. Sweet, savory and light, these fritters are Grain free, dairy free, Whole30 friendly and Paleo. A great use for leftover spaghetti squash!
I’ve always had a problem with spaghetti squash, but not the problem you might think. Back in the early days of Paleo, I thought spaghetti squash was the coolest thing (like a new toy, but better!) and cooked it all the time. Problem? For me, even the smallest ones are just TOO big. Mainly because it’s only me, and sometimes Adam, eating whatever I make with it.
I can’t blame my kids. Let’s be honest now – spaghetti squash is a whole lot more squash than spaghetti, am I right? Which is totally fine with me – I’m a squash lover and a veggie lover in general, so it works. But, there’s only so much of ONE RECIPE that I can eat. Anyway, to get to the point, I made this recipe happen when I found myself with half a leftover roasted spaghetti squash in my refrigerator that was in danger of being completely neglected.
Ingredients Needed for Spaghetti Squash Apple Fritters
Half a spaghetti squash (pre-roasted)
Half an apple (peeled and grated or shredded)
Grated onion
Sea salt & black pepper
A large egg (whisked)
Tapioca flour
Coconut oil (or other preferred cooking fat)
When I first made these spaghetti squash fritters, I didn’t have a lot of time or many ingredients to work with, but, I needed to make something happen with the leftover squash! I had been thinking about making another fritter recipe with plantains and apples, so decided to scrap the plantain part and see if I could make it work with spaghetti squash.
I wanted something easy and quick that you could make when you have leftover squash and just a few other simple ingredients that you’d have on hand anyway. Like an egg, and an onion. And that’s it!
What Kind of Apple Should I Use?
I used a Pink Lady apple, but you can use just about any variety that you prefer. Other good varieties are Granny Smith, Braeburn, Cortland, Jonathan, and McIntosh. All of these varieties are tart in flavor, which makes them perfect options for savory apple recipes.
How to Make Crispy Spaghetti Squash Fritters
The key to getting these Spaghetti Squash Apple Fritters crispy is removing as much excess moisture as you can.
Since spaghetti squash isn’t starchy (it’s low carb) and can hold a lot of water, you’ll definitely want to make sure you squeeze as much water out of the mixture before adding the egg. There is an option to use tapioca flour to help bind the fritters along with the egg, but I made (and photographed) these using just the egg to bind and they came out perfectly.
How to Serve Spaghetti Squash Apple Fritters
You could serve these spaghetti squash apple fritters as a side dish with basically any meal, or just with eggs and veggies for breakfast! They’re a light and healthy side dish option that you really can’t go wrong with!
Easy Spaghetti Squash Apple Fritters {Paleo & Whole30}
Easy Spaghetti Squash Apple Fritters {Paleo & Whole30}
Ingredients
- 1/2 of a small-med pre-roasted leftover spaghetti squash (I used about 2 cups of squash)
- 1/2 medium apple peeled and grated/shredded (I used Pink Lady)
- 1 tbsp grated onion
- 1/2 tsp fine grain sea salt
- 1/8 tsp black pepper
- 1 large egg whisked
- 1 tbsp tapioca flour*
- 1-3 tbsp refined organic coconut oil or preferred cooking fat for frying
Instructions
- Remove the "spaghetti" from your spaghetti squash with a fork and place in a large mixing bowl and "drain" the squash by squeezing out any excess moisture using a paper towel.
- Squeeze out excess moisture from the apple and onions as well, then add the grated apple and onion and mix with the squash.
- Once again, using paper towel, squeeze as much water as you can manage out of this mixture (yes, a lot of draining but it's worth it!), then add the egg, salt, pepper, and tapioca flour if you choose to use it. Mix well with fork until all ingredients are fully combined.
- Heat a large skillet over med-med/hi heat and add a tbsp of coconut oil. Once the pan is hot, begin to spoon the spaghetti squash mixture into the pan - about 1/4 cup for each fritter. Press down a bit so they're 1/2 inch thick.
- Once they'e browned on one side, flip and brown on the second side.
- Drain on paper towels and continue to fry in batches, adding coconut oil as you need.
- Serve right away and enjoy!
Recipe Notes
*If you'd like an extra binder - this is not necessary but will help the mixture stick better while frying.
Thoughts on spaghetti squash? Do you use the whole thing?
What are your favorite ways to use leftover squash?
Want More Spaghetti Squash Recipes? Try one of these!
Spaghetti Squash Pad Thai with Chicken
Chicken Spinach Artichoke Spaghetti Squash
Turkey Sausage Spaghetti Squash Boats
CHEATER! You know you had me at spaghetti squash! I love zucchini fritters as well.
They’e just easy healthy and GOOD!
Great idea for a side dish! I usually find spaghettis squash thats small enough for 2 meals plus some leftovers. I haven’t had it in awhile though so i may have to give this a try!
I was having it so often and then totally stopped. Needed something different with it!
Yum! You know I love spaghetti squash! I definitely have to give these a try.
Totally up your alley! you’d love!
These are so fun!
I usually try to find the smallest squash so I don’t have any left over and luckily my store usually has pretty small ones 😛
Haha I’m always digging for small ones too. Some are ridiculously huge!
I really want to make these! I haven’t bought spaghetti squash in a while but when I do, I feel like I’m adding it to everything to use it up too lol. My son will eat it though so that’s a plus.
It’s amazing how far even a small one goes! Awesome that your son will eat it, maybe there’s hope for my kids 🙂
i have a lot heate with that squash. It’s just too much work unless I make this of course. And it’s a A MESS! LOL! But i do love all squash!
Haha it is a mess! Then again so is everything I make I guess 🙂 If you happen to have any leftover this is an easy one.
I’m not a huge spaghetti squash fan but I do like it cold on salads (kind of random). I need a lot of things, including some crunch, mixed in. This is a great idea!
Thanks! I like your salad idea, I’ll have to try it 🙂
These look amazing! What a great way to eat spaghetti squash! Pinned 🙂
Thanks! I always need to find new ways – I get bored!
I’ve never made spaghetti squash into pancakes but it’s a total must try! These look delicious!
Thanks!
Oh gosh YUM! What a fantastic way to use up that squash! See I have the opposite issue. I cut the squash in half and eat half for one meal and the other half for another lol It doesn’t last long around me!
Ha! Save a half to try this one!
Geniussssssss. But.. confession: I’ve never had spaghetti squash. I came SO CLOSE once, but I left the squash sitting in my pantry for too long and it was sprouting little alien tendrils on the inside when I opened it up. I might try it again though, because I’m definitely a squash lover.
Thanks! I think you need to try! I have to say I had a love affair with it at first and then after a while found it bland. Trying to revive my love now 🙂
Squash in general = lots of work haha but I love my butternut squash soup with coconut milk and curry so much that I am willing to put the extra effort! I haven’t found anything else (squash related) that I made twice. I’ll admit this recipe is pretty original though! I may convince myself to give it a try!
Haha I know – one of the things I had to get used to with Paleo is just how annoying it can be to handle squash, but yet worth it!
This is such a great idea! I just made spaghetti squash too! It’s such a neutral flavor that I’ll even eat it sweet re-heated with coconut out and cinnamon.
I love how it can go sweet or savory, or both at the same time 🙂
I love spaghetti squash but you’re so right, I end up eating a casserole or bowl with it for a week if I make one. These look delicious!
Thanks! I had to do something a little different!
Oh crap, this reminds me I still have spaghetti squash in a cool, dark corner of the basement along with some pumpkins, acorn squash and maybe even a butternut. Oh man, I doubt they’re still good. I’ll have to have the Hubby investigate. I don’t want to see or deal with a bunch of rotten squash. If they’re still good though, maybe I can make this. It looks fantastic.
Rotten squash might just be the grossest, definitely let hubby deal with that if it’s the case!
Oooh, these look so good! I never use a whole spaghetti squash either as Jesse isn’t such a fan so these are the perfect way to use up the leftovers!
Always leftovers! I need to find more leftover squash recipes 🙂
Do you think I could make these up ahead so they can just be grabbed for breakfast? Will they store well?
The only issue is the crispiness, since storing in the fridge will likely leave them soft. I did store mine in the fridge and reheated in the oven, the flavor was the same but they weren’t as crisp and “together” as when first made.
Just made these with a flax egg due to allergies – eatingwith over easy eggs – delicious!!
It’s my son with the egg allergies, not me, ha!
Glad you liked them, score for the flax egg!
Can I use almond flour instead of tapioca? I’m not sure I want to buy this second flour just for one recipe. This looks great!
I will make these again and again. Instead of using paper towels, I would use cheesecloth to squeeze out the excess moisture which you really do need to do. Thank you for having such wonderful recipes that I can enjoy.
Just an idea, mix your onion, squash and apple together with the salt and let sit awhile in a strainer in the sink. Then squeeze out moisture. Might help make the squeezing easier?
Yum. Added some chopped bacon and cooked in bacon grease. Ate with some leftover pork loin. Delicious. Used a tea towel to squeeze out moisture and used the tapioca as well.
What are the nutritional values on this tempting looking treat?