Instead of potato fritters, make this recipe healthier by using spaghetti squash! Once they're ready, serve with your favorite salsa or pico de gallo.




  • Preheat oven to 375°F. Line a baking sheet with foil. Rub cut sides of squash with the 1 tsp. oil. Place, cut sides down, on prepared baking sheet. Bake 45 minutes or until tender. Using a fork, remove squash pulp from shells. Spread squash on a baking sheet to cool. Using kitchen scissors, cut strands into smaller pieces (you should have about 3 cups squash).

    In a large bowl stir together flour and next five ingredients (through pepper). Stir in squash, eggs, jalapeño pepper, cilantro, and garlic.

    In a 12-inch skillet heat the 2 Tbsp. oil over medium heat. Working in batches, drop batter by tablespoons into hot oil. Cook 3 to 4 minutes or until golden, turning once. Keep warm in a 200°F oven while cooking remaining fritters. Add additional oil as needed during cooking. Serve warm with salsas and/or pico de gallo.

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Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

164 calories, 7 g fat (1 g saturated fat, 4 g polyunsaturated fat, 2 g monounsaturated fat), 62 mg cholesterol, 563 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 4 g protein.