Spaghetti Squash, Quinoa and Parmesan Fritters

Evelyn: "Really delicious. The hint for a very hot griddle…" Read More


  • 2 eggs
  • 2/3 cup flour (for gluten free version, use multi-purpose gluten-free King Arthur flour)
  • 2 cups spaghetti squash (cooked and wringed out, see below)
  • 2 cups quinoa (cooked)
  • 1/2 cup parmesan cheese (freshly grated)
  • 1/4 cup fresh spinach (finely chopped, OPTIONAL)
  • 1/2 teaspoon salt
  • 2 green onions (chopped)
  • sour cream (dollop of, or Greek Yogurt)

NutritionView more

Sodium7% DV160mg
Fat6% DV4g
Protein14% DV7g
Carbs7% DV22g
Fiber8% DV2g
Calories150Calories from Fat35
Total Fat4g6%
Saturated Fat1.5g8%
Trans Fat
Calories from Fat35
Total Carbohydrate22g7%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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Evelyn 13 days ago
Really delicious. The hint for a very hot griddle was very good and played a big part in the success
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Kellie B. 8 Feb 2018
Super yummy! My whole family liked these fritters!
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Gena M. 2 Feb 2018
Came out great! I mixed brown rice flour, flaxseed meal and coconut flour instead of flour used Italian kale instead of spinach topped with cream cheese, and liquid aminos. Added some Bragg’s seasoning for more flavor. Yum!
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Sharon W. 10 Dec 2017
Prepared as directed. Savory and pretty good. Just a little bland for my taste. Needs some additional seasoning.
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Mrsbrite 27 Sep 2017
I'd like to omit the parmesan . Do you think I can compensate with something non-dairy?
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Karen H. 27 Sep 2017
If I could ever get to the directions I am sure it would be great. I need to know how to do the spaghetti squash quinoa fritters. I can only get the ingreadents
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Nicole Jabaut 21 Sep 2017
Yummy! Will make again!
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Staci D. 17 Sep 2017
Delicious and pretty easy to make
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Paul Edwards 13 Jun 2017
Great. Taste amazing.
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Yvonne G. 2 Mar 2017
They tasted great and were fun to make! I added mushroom and kale and they came out fantastic! I'd definitely make these again!
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Elaine P. 30 Nov 2016
Good! The fritters held together very nicely. I used kale instead of spinach and it added a nice taste. I also fried them in coconut oil instead of olive oil so I didn't have to worry about burning the oil.
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Amanda G. 7 Nov 2016
Turned out great. I added some seasoning to the squash while baking. i would make this again. i would make it again
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Candy E. 2 Mar 2016
Delicious! Will definitely be making this again! Cooks up nice and crisp, reheats well in frying pan.
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antoinette g. 17 Jan 2016
Delicious and quite tasty! Alternative to potato latkes. I substituted parsley for spinach which added a bit more flavor along with color. I would make them again, although would like to explore baking as an alternative to frying.
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Oksanna Pohlod 19 Nov 2015
The fritters were excellent. In my opinion, the sour cream did not add anything, they were great on their own. I followed the recipe exactly. They were easy to make and every one at the table loved them. They reheat well the next day but you need use a frying pan if you want to make them crispy again.
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Susan G. 29 Oct 2015
Absolutely delicious! It was easy to make and my whole family loved it! I will be making it again for sure!
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Amy G. 25 Oct 2015
This was delicious and very easy to make, especially if you prepare the quinoa and spaghetti squash a day ahead of time. A big hit!