Spaghetti Squash Tots
Take a healthier approach to tater tots by substituting spaghetti squash for potatoes. They’re so delicious that the kiddos won’t even notice the difference.
Makes: 16-20 tots
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 2 ½-3 cups cooked spaghetti squash (about ½ medium or 1 small squash)
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- Marinara sauce (optional)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat. Using a fork, poke holes in the exterior of the squash and place on prepared baking sheet. Bake for 1 hour, then allow to cool.
- Cut the cooled squash in half, scoop out the seeds and use a fork to shred squash into spaghetti-like strands. Place squash strands in a clean towel or several paper towels and squeeze over the sink to remove excess water. Transfer to a large bowl. Add the egg, breadcrumbs, cheese, seasoning, salt and pepper. Stir to combine.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat. Using your hands, form the squash mixture into 16-20 tots and place on prepared baking sheet.
- Drizzle the tots with oil and bake for 30 minutes, flipping halfway through. Serve warm with marinara sauce for dipping, if desired.
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