Hey friends! Happy Monday! If you love spaghetti squash like we do, here’s something new to do with it–> Baked Spaghetti Squash Taco Fritters. So easy to make with just a few ingredients, and you might just have them on hand!
I can’t believe we are in the middle of November and instead of talking Thanksgiving food I’m talking squash/taco kinda grub. But we gotta get quick easy dinners on the table this week and next too, right?
I opted to bake these, but you could also fry them up in a frying pan if you really wanted to make them a little crispier on the edges. And just top them with all of your favorite taco toppings: salsa, avocado, sour cream.
If you’re running for the woods like my boys did thinking, ”this is just weird” just trust me. I always encourage my boys to at least try something new and chances are they will like it, if they’d just trust me. And I was right for 2/3 of the boys! Still considering it a win.
Baked Spaghetti Squash Taco Fritters
Yield 9-12 fritters
Ingredients
1 medium-large spaghetti squash (cut in half length-wise)
1 lb ground turkey or lean ground beef
1 egg, whisked
3 tbsp taco seasoning (if you use the packets you'll need 1 1/2 packets)
1/2 cup shredded Mexican cheese
1 tsp cumin
1/2 tsp garlic
1/4 tsp salt
1/4 pepper
Instructions
Preheat oven to 350.
Place half of the spaghetti squash (cut side down in a microwavable dish) Cover and microwave for 7-8 minutes or until the squash is cooked and shreds easily with a fork. Remove any seeds and shred the squash into a large mixing bowl. Wrap the squash in a paper towel, holding over the sink, and gently wring out any excess liquid. Place back into the mixing bowl. (*save the other half of the squash for another meal)
Cook the ground turkey or beef in a skillet over medium heat until cooked through. Strain. Place back in the pan over medium heat and add 2 tbs taco seasoning + 1 tbs water to meat. Mix well then remove from heat.
Add the taco meat to the bowl of spaghetti squash. Mix in whisked egg, additional 1 tbs taco seasoning, cumin, garlic, salt and pepper and shredded cheese. Stir to combine.
Scoop by 1/4 cup and place onto a baking sheet lined with parchment paper. Gently pat with the bottom of the measuring cup to form a small patty or fritter.
Bake at 350 for 20 minutes or until fritters are golden. Turn the oven to broil for last minute or two to crispen the edges!
Serve with sour cream, guac or avocado or salsa.
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