Bacon Cheddar Spaghetti Squash Fritters
Squeeze every ounce of flavor out of squash season with these Bacon Cheddar Spaghetti Squash Fritters.
Similar to a potato pancake, these disk-shaped savory patties are made from a batter of roasted and shredded spaghetti squash, Heinen’s CARE Certified bacon, shredded cheese and lots of flavorful spices. They’re then pan-fried or air-fried to crispy perfection.
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Bacon Cheddar Spaghetti Squash Fritters
Prep Time35 Minutes
Servings6
Cook Time19 Minutes
Ingredients
1 small spaghetti squash
4 Tbsp. Heinen’s extra virgin olive oil, divided
2 Heinen’s cage free eggs, beaten
½ cup flour
6 slices Heinen’s CARE Certified bacon, cooked and diced
½ cup Heinen’s shredded cheddar cheese
1 tsp. Heinen’s garlic powder
1 tsp. Heinen’s onion powder
½ tsp. salt
½ tsp. black pepper
½ cup sour cream
½ cup Greek yogurt
1 Tbsp. lemon juice
1 tsp. Heinen’s paprika
1 tsp. Heinen’s dried basil
Directions
- Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the spaghetti squash with 2 tablespoons of the olive oil.
- Place the spaghetti squash cut-side-down on a baking sheet and poke holes through the skin. Roast for 30 minutes, or until tender. Remove from the oven and let cool.
- While the spaghetti squash cools, combine the sour cream, Greek yogurt, lemon juice, paprika, garlic powder, and dried basil in a small bowl. Set aside.
- Once cooled, use a fork to loosen the strands of the spaghetti squash and transfer to a large bowl.
- Add the beaten eggs, flour, diced bacon, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Stir well, until combined.
- To pan-fry, heat the remaining 2 Tbsp. of olive oil in a large skillet over medium heat. Use a ¼ measuring cup to scoop the batter and transfer to the skillet. Cook for 2–3 minutes, until golden brown. Flip, then cook for another 2 minutes. Remove from the pan. Cook in batches as needed.
- To air-fry, grease the air fryer basket with cooking spray. Form the spaghetti squash mixture into patties and place in a single layer. Cook for 6–8 minutes on each side until browned. Repeat until all patties are cooked.
- Serve with prepared dipping sauce.
35 minutes
Prep Time
19 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Spaghetti Squash, 2.27 Pound
$4.06 avg/ea$1.79/lb
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
Heinen's Cage Free Grade A Large White Eggs, 12 Each
$3.99$0.33 each
Gold Medal All-Purpose Flour, 5 Pound
$5.69$1.14/lb
Heinen's Regular Cut Bacon, 16 Ounce
$7.99$0.50/oz
Heinen's Shredded Sharp Cheddar Cheese, 16 Ounce
$4.49$0.28/oz
Heinen's Garlic Granules, 2.6 Ounce
$4.99$1.92/oz
Heinen's Onion Granules, 2.3 Ounce
$4.99$2.17/oz
Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce
$5.99$1.30/oz
Heinen's Ground Black Pepper, 1.9 Ounce
$4.99$2.63/oz
Daisy Sour Cream, 8 Ounce
On Sale!
$2.00 was $1.99$0.25/oz
Chobani Non-Fat Greek Yogurt Plain, 5.3 Ounce
$1.69$0.32/oz
Lemons, 1 Each
$0.79
Heinen's Paprika, 1.7 Ounce
$4.99$2.94/oz
Heinen's Basil, 0.55 Ounce
$4.99$9.07/oz
Directions
- Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the spaghetti squash with 2 tablespoons of the olive oil.
- Place the spaghetti squash cut-side-down on a baking sheet and poke holes through the skin. Roast for 30 minutes, or until tender. Remove from the oven and let cool.
- While the spaghetti squash cools, combine the sour cream, Greek yogurt, lemon juice, paprika, garlic powder, and dried basil in a small bowl. Set aside.
- Once cooled, use a fork to loosen the strands of the spaghetti squash and transfer to a large bowl.
- Add the beaten eggs, flour, diced bacon, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper to the bowl. Stir well, until combined.
- To pan-fry, heat the remaining 2 Tbsp. of olive oil in a large skillet over medium heat. Use a ¼ measuring cup to scoop the batter and transfer to the skillet. Cook for 2–3 minutes, until golden brown. Flip, then cook for another 2 minutes. Remove from the pan. Cook in batches as needed.
- To air-fry, grease the air fryer basket with cooking spray. Form the spaghetti squash mixture into patties and place in a single layer. Cook for 6–8 minutes on each side until browned. Repeat until all patties are cooked.
- Serve with prepared dipping sauce.