Spaghetti Squash Fritters

appetizers breakfast salad toppers sides
Spaghetti Squash Fritters
YIELDS 5 Servings
Italian Herb Sprouted Salad Toppers


  • Spaghetti Squash Fritters
  • 2 tsp arrowroot powder
  • 2 tsp flour or GF flour
  • 1/2 cup shredded vegan cheese
  • 2 tbsp pumpkin seed pesto (optional)


  1. Place spaghetti squash in a colander and salt generously. Let sit for 30 minutes. Squeeze out as much excess liquid as possible.
  2. Place all ingredients in a large bowl and combine using your hands.
  3. Form into patties, getting them as thin as possible while still feeling stable.
  4. Pan-fry in a greased skillet on medium heat, flipping after two minutes.
  5. Finish with toppings & enjoy!

Recipe and photo by Dana Plucinski

Products used in this recipe

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