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Spaghetti Squash Patties


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Spaghetti Squash Patties


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Spaghetti Squash Patties

The first time I made a version of this recipe I tried baking them and they were good, but not great. The second time I used just a little bit of oil and pan fried them and it really made all the difference. Feel free to use any type of flour for your dietary needs. They make a really nice appetizer, snack or side dish. They reheat well too.


  • Prep Time : 20 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 20 min


10 patties


  • 1 spaghetti squash, cut lengthwise
  • 1 cup kale, ribs removed and roughly chopped
  • 1/4 cup cilantro, chopped
  • 3 green onions, minced
  • 1 small jalapeno, seeded and minced
  • 3 tablespoons minced peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon chili powder (optional)
  • Coarse salt and ground pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 tablespoon oil


Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Cut the squash in half, lengthwise and scrape out the seeds.  Spray the flesh with cooking spray and place face down onto the baking sheet. Bake for 35-40 minutes until knife-tender.   Remove squash from oven and let it cool to room temperature.

Once the squash is cool, use a fork to scrape the flesh into long strands. Place the scraped squash strands into a large bowl.  Stir in chopped kale, cilantro, green onions, jalapeno, ginger, cumin, coriander, chili powder, salt, eggs and flour.  Mix well.

Bring a medium skillet over medium high heat add a oil.  In batches add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.

Serve with guacamole if desired.



Servings Per Recipe: 10 patties

Amount Per Serving

  • Calories: 55
  • Total Fat: 3g
  • Cholesterol: 40mg
  • Sodium: 140mg
  • Total Carbs: 6g
  •     Dietary Fiber: 1g
  • Protein: 2g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to Spaghetti Squash Patties

  1. Can you use matzah meal in place of flour so that it will be ok to make for pesach?

    • Yes, I bet that would be great!!

      • avatar says: pamela

        I have all the ingredients to make these now, but no spaghetti squash. Can you think of something else I can use? Would shredded zucchini be too watery?

  2. avatar says: Eileen

    could I use frozen cubed butternut squash??

    • I don’t think that would work well for this recipe since the spaghetti squash has a stringy texture that the butternut can’t replicate.

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