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Spaghetti squash tots come out crispy and cheesy, turning a plain veggie into bites that totally hit the spot. Once you bake these until golden, they're crunchy outside and soft in the middle. The shredded texture from the squash makes them super snackable and a fun way to get in some extra veggies.
I first made these when I wanted cozy food on a cold fall day. They vanished in no time—while the kitchen smelled amazing from roasted squash and melty cheese. My nephew, who usually skips veggies, kept coming back for extra!
Irresistible Ingredient Lineup
- Spaghetti Squash: Forms those noodle-like strands, kind of like potatoes but packed with vitamin C, B6, and antioxidants
- Sharp Cheddar: Brings that gooey richness and keeps everything together—freshly shredded melts way better than the bag stuff
- Panko: Japanese-style crumbs that make these super crunchy on the outside—big flakes give the best texture
- Parmesan: Mixes in a little nuttiness and a salty punch—fresh-grated totally amps up the taste
- Egg: This is the glue for your tots—adds a little boost of protein and makes the mix stick
- Garlic: Brings loads of flavor—chop it up tiny so each bite gets a bit
- Spices: Onion powder and paprika give a warm kick—fresh black pepper makes everything pop
How To Nail Crispy Tots
- Give The Squash A Head Start:
- Chop your squash down the middle (lengthwise), scoop out all the inside seeds, plop cut-side down on parchment, and roast at 400°F for about half an hour or until you can fork out those squash strands with no effort.
- Fork Out Those Strands:
- Let the squash cool so you can handle it. Then grab a fork and scrape up all the squash noodles into a big bowl. Keeping them stringy is what makes these tots stand out.
- Squeeze The Water Out:
- Dump the strands onto a clean towel and wring them out hard to lose all the moisture. Getting rid of extra water is what keeps these from getting mushy.
- Mix Everything Up:
- Stir together your squeezed squash, a cup of cheddar, half a cup of panko, quarter cup of Parmesan, one beaten egg, two minced garlic cloves, half a teaspoon each of onion powder and paprika, a teaspoon salt, and half a teaspoon pepper. Mix until it's all well combined.
- Shape Tots:
- With damp hands, grab a spoonful or two and roll into little cylinders or patties. Put them on a parchment-covered pan, leaving space so they crisp up.
- Time To Bake:
- Brush or spray with a little olive oil for extra crunch. Pop in the 400°F oven for 20-25 minutes—turn them at the halfway mark. Wait for golden brown outsides and set shapes.
- Let Them Rest:
- Give your tots 3-5 minutes to cool down before biting in. They’ll hold together better and save your mouth from getting burned!
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Spaghetti squash has totally changed how I cook. My grandma first introduced it, bragging it'd make me see veggies differently. She was right—it gets sweet and so flavorful when you roast it. When my kids were little (and suspicious of any 'new' food), tots like these got them munching away. They thought it was a treat; I knew it was good for them!
Fun Ways To Serve
Take these tots up a notch by pairing them with dips and sides. Pile them up with little bowls of garlic aioli, marinara, and spicy sriracha mayo for party vibes. For a light meal, toss a few on top of greens with cherry tomatoes and avocado drizzled with vinaigrette. They’re killer as a side next to anything grilled like chicken or fish and make the meal way more interesting.
Tasty Tweaks
You can switch these up to fit any taste or food plan. Throw in chopped olives, sun-dried tomato, feta, and some oregano for a Mediterranean version. For something southwestern, add green chiles, corn, and smoked paprika—top with guac. Going keto? Swap breadcrumbs for crushed pork rinds or almond flour and up the cheese for binding. Make them vegan using dairy-free cheese and a flax egg (just ground flax and water).
Keep ‘Em Tasting Awesome
If you’ve got leftovers, let them cool down first. Then line a container with paper towels, add the tots, and stick them in the fridge up to three days. To get them crisp again, skip the microwave and reheat in a 350°F oven for 7–10 minutes. Sometimes they’re even crunchier than fresh!
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What I really love is turning simple stuff into food everyone wants to eat. These squash tots do just that! They’re healthy, taste amazing, and are always a hit when folks come over. Once you give these a shot, you’ll probably end up making your own spin too!
Recipe FAQs
- → Can I prep these ahead of time?
- Totally! Mix up the ingredients and shape them a day early. Cover and chill in the fridge. Just bake when you're ready to dig in.
- → What's the trick to making these gluten-free?
- Swap the breadcrumbs for gluten-free ones, or try crushed rice crackers for a satisfying crunch!
- → Is it okay to freeze the finished tots?
- Sure thing! Let them cool after baking, then pop them in the freezer. To warm them up, bake at 375°F until hot and crispy again.
- → What are some good sauces for these?
- These are awesome with marinara, a garlicky yogurt dip, ranch, or even a kicky spicy mayo!
- → How can I tell when the squash is ready to shred?
- It's perfect when you can easily stick a fork into it and the strands pull apart just like spaghetti.
- → Can I cook these in an air fryer?
- You bet! Air fry at 380°F for 12–15 minutes, shaking the basket halfway through, until they're crispy and golden.