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Squash Fritters

Check out these delicious and easy to make Squash Fritters! They’re packed with flavor, thanks to a mix of spinach, kale, and spaghetti squash. Healthy, quick, and easy to put together, they’re a solid pick when you want something tasty yet light.

A stack of Spaghetti Squash Fritters.


Why We Love This Squash Fritters Recipe

  • Healthy and Flavorful: This delicious way to enjoy vegetable fritters combines nutrient-rich spinach, kale, and spaghetti squash, creating a dish that’s as good for you as it is tasty. Adding green onions to the mix can enhance the flavor.
  • Simple Ingredients: Utilizing everyday ingredients, this recipe creates delicious squash fritters without a lot of work. You could even use yellow squash! A dollop of sour cream or ranch dressing on the side can transform these fritters into an irresistible side dish or snack.
  • Versatility: Whether you’re serving them as a main dish with a side of plain yogurt, as a flavorful side, or as a snack, these vegetable fritters offer versatility that fits any meal of the day.
  • Easy Preparation: Designed with busy families in mind, this fritter recipe is a quick and delicious way to include more vegetables in your meals, making it ideal for those seeking nutritious and flavorful dining options.
Spaghetti Squash Fritters arranged on a serving plate.


Squash Fritters are a great example of a recipe where simple ingredients come together in a way to celebrate the flavors of summer squash.

  • Spaghetti Squash: Provides a sweet, nutty base but can be substituted with zucchini or yellow squash.
  • Butter & Extra Virgin Olive Oil: Used for sautéing. You can use any preferred cooking oil.
  • Bell Pepper: The peppers add crunch and sweetness. Use any color, or try diced carrots for a twist.
  • Garlic Cloves: I love using fresh garlic, but garlic powder can be used in a pinch.
  • Baby Spinach & Kale Leaves: Packs in nutrients and color.
  • Parmesan Cheese: Brings a salty, umami kick.
  • All-Purpose Flour: Helps bind the ingredients; gluten-free flour is a good substitute.
  • Panko Bread Crumbs: Also help with binding the ingredients and add crunch.
  • Egg: Acts as a binder.
  • Seasoned Salt & Dried Oregano: Boosts flavor; adjust according to preference or try it with different herbs and spices.
  • Fresh Parsley: Cilantro or basil could be used for a different flavor profile.
  • Olive Oil Cooking Spray: For baking; any non-stick cooking spray will do.
  • Plain Nonfat Yogurt (optional for serving): Adds creaminess and tang. Sour cream or a dairy-free yogurt can be used as an alternative.

How To Make Squash Fritters

This spaghetti squash fritters recipe offers a good option for those seeking a tasty yet easy dish. They are perfect for pairing with a simple chicken dinner or just adding a dollop of sour cream to enjoy them as a vegetarian main.

  1. Cook the Spaghetti Squash: Follow my method for cooking spaghetti squash in the microwave, or use your preferred method.
  2. Oven Prep: Preheat the oven to 425°F and line two baking sheets with foil. Spray lightly with olive oil cooking spray.
  3. Sauté Vegetables: In a large skillet, heat the butter and olive oil over medium-high heat. Sauté the diced bell pepper with a pinch of salt until it begins to soften. Add garlic and cook until aromatic, then mix in the spinach and kale, seasoning with salt and pepper until the greens are wilted.
  4. Combine: Let the sautéed greens cool a bit, then mix with the spaghetti squash, parmesan, flour, panko, egg, seasoned salt, oregano, and parsley in a mixing bowl.
  5. Chill: Place the mixture in the fridge for a few minutes to cool slightly.
  6. Form Fritters: Spoon the mixture onto the prepared baking sheets, forming 2 to 3-inch rounds.
  7. Bake: Spray the tops of the fritters lightly with cooking spray and bake for 10 minutes. Flip and continue baking until golden brown, about 8 to 10 more minutes.
  8. Serve: Remove from the oven, plate, and serve.

Air Fryer Method

If you prefer a crispier texture, set the air fryer to 375°F and cook the fritters in batches for about 10 minutes, flipping halfway through. This is a great alternative to baking and keeps the fritters deliciously crispy.

Close-up image of Squash Fritters.

Recipe Tips and Variations

By incorporating these tips, you’ll not only enjoy the process of making this easy recipe but also enhance the flavor and texture of your squash fritters.

  • Almond Flour Swap: For a gluten-free twist on these fritters, substitute almond flour for the all-purpose flour.
  • Italian Seasoning: Change up the flavor of your squash patties by incorporating Italian seasoning into the mix. This blend of herbs complements the natural sweetness of the squash, making the fritters even more irresistible.
  • Cheese: Consider adding shredded cheddar cheese or crumbled feta cheese.
  • Using Parchment Paper: To prevent the squash fritters from sticking to the baking sheet and to make cleanup a breeze, line your pans with aluminum foil or parchment paper. This is especially helpful if you’re opting for a lower-fat option and using less oil.
  • Storing Leftovers: Keep any leftover squash fritters fresh by storing them in an airtight container in the refrigerator. They will stay delicious for 2 to 3 days, and you can reheat them in the oven or air fryer to bring back their crispy texture.
A stack of six baked fritters.

More Easy Fritters Recipes

Spinach, Kale and Spaghetti Squash Fritters | | Flavorful, healthy, quick and easy baked fritters with spinach, kale, and spaghetti squash.

Squash Fritters Recipe

Katerina | Diethood
Enjoy these quick and easy baked squash fritters, a delicious blend of spinach, kale, spaghetti squash, and Parmesan cheese, all combined to create a healthy and flavorful side dish or snack!
5 from 8 votes
Servings : 16
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 2 pounds spaghetti squash, cooked and shredded – refer to this post for How to Cook Spaghetti Squash
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 bell pepper, diced
  • ¼ teaspoon salt
  • 2 cloves garlic, minced
  • 2 cups fresh baby spinach, packed
  • 2 cups torn kale leaves, packed
  • salt and fresh ground black pepper, to taste
  • ¼ cup grated parmesan cheese
  • ¼ cup all-purpose flour
  • ¼ cup panko bread crumbs
  • 1 large egg, lightly beaten to break up the yolks
  • ½ teaspoon dried oregano
  • ¼ teaspoon seasoned salt
  • 2 tablespoons chopped fresh parsley
  • cooking spray
  • plain nonfat yogurt, sour cream, or ranch dressing, for serving, optional


  • Prepare the spaghetti squash according to this recipe for microwave spaghetti squash.
  • Preheat the oven to 425˚F.
  • Line 2 baking sheets with foil or parchment paper and grease them with cooking spray. Set aside.
  • Heat the butter and olive oil in a large nonstick skillet. Add the diced peppers and salt and continue to cook 3 to 4 minutes, or until the peppers begin to soften. Add garlic and cook for 20 seconds or until fragrant.
  • Stir in the spinach and kale, season with salt and pepper, and cook for 2 to 3 minutes or until wilted.
  • Remove from heat and transfer the mixture to a mixing bowl; let stand a few minutes to cool.
  • Add spaghetti squash strands to the spinach mixture, as well as the parmesan cheese, flour, panko bread crumbs, egg, seasoned salt, oregano, and parsley; mix until thoroughly combined. Place in the fridge for several minutes or until slightly cooled.
  • Remove from fridge and spoon the mixture into 2 to 3-inch rounds on the baking sheets.
  • Lightly spray the tops of the rounds with cooking spray.
  • Bake for 10 minutes; flip the fritters over and continue to cook for 8 to 10 more minutes or until golden brown on top.
  • Continue to do the same with the second batch of fritters.
  • Remove from oven and transfer the fritters to a serving plate.
  • Serve.


Serving: 1 fritter | Calories: 55 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.03 g | Cholesterol: 15 mg | Sodium: 132 mg | Potassium: 126 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1565 IU | Vitamin C: 20 mg | Calcium: 55 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers, Sides
Cuisine: American
Keyword: easy spaghetti squash recipe, squash fritters, squash fritters recipe
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