Sharing is caring!

If you are looking for a fresh and delicious way to use leftover spaghetti squash, these Spaghetti Squash Fritters with Tomato Basil Salad are a great option. The fritter cooks up golden and crispy on the outside while staying tender inside, and the fresh tomato, avocado, and basil salad adds the perfect bright finish.

This is one of those recipes that feels light and fresh but is still filling enough for lunch or a simple dinner. I especially love the combination of Parmesan and garlic in the spaghetti squash with the juicy cherry tomatoes and creamy avocado piled on top.

A Delicious Way to Use Leftover Spaghetti Squash

Spaghetti squash is one of my favorite vegetables because there are so many different ways to use it. Once cooked, the inside separates into tender strands that resemble spaghetti noodles.

For this recipe, you'll need about half of a cooked spaghetti squash, removed from the shell. It's a great recipe to make when you have leftover squash in the refrigerator and want something a little different. I cooked mine in the Instant Pot, but you can cook yours in the oven.

And if you want to take it one step further, add a handful of spinach and arugula and finish everything with crumbled feta cheese.

Instead of making several small fritters, I cook the entire mixture together in a skillet to create one large, crispy spaghetti squash fritter. Once it's golden on both sides, it becomes the base for the fresh tomato basil salad.

Ingredients for Spaghetti Squash Fritters

For the Fritter

• 1/2 cooked spaghetti squash, removed from the shell
• 2 eggs, beaten
• 1/4 cup Parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons chopped green onion
• Salt and pepper to taste
• 1 tablespoon oil, for cooking

For the Tomato Basil Salad

• 1/2 avocado, diced
• 1/3 cup cherry tomatoes, sliced in half
• Juice of 1/2 lemon
• 2 basil leaves, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste, if desired

Optional Garnishes

• Crumbled feta cheese
• Spinach and arugula mix

How to Make Spaghetti Squash Fritters

Start by placing the cooked spaghetti squash in a large mixing bowl. If your squash has a lot of excess moisture, you can gently squeeze some of it out before mixing everything together. Removing some of that moisture will help the fritter get crispier in the skillet.

Add the beaten eggs, Parmesan cheese, minced garlic, chopped green onions, salt, and pepper. Mix everything together until the spaghetti squash is evenly coated.

Heat a tablespoon of oil in a skillet over medium heat.

Add the entire spaghetti squash mixture to the skillet and spread it into an even layer. Let the fritter cook for about 7 minutes, or until the bottom is golden brown and firm enough to flip.

Because this is one large fritter, flipping it with a spatula can be tricky. Instead, place a large plate over the top of the skillet. Carefully invert the skillet so the fritter lands on the plate.

Slide the fritter back into the skillet with the uncooked side facing down.

Cook for another 3 to 5 minutes, or until the second side is golden brown and crispy.

Slide the finished fritter onto a serving plate.

Make the Fresh Tomato Basil Salad

While the fritter is cooking, you can quickly put together the tomato basil salad.

Combine the diced avocado, halved cherry tomatoes, fresh lemon juice, chopped basil, and olive oil in a bowl.

Gently toss everything together so you don't mash the avocado. Taste and add a little salt and pepper if needed.

Spoon the tomato basil salad over the warm spaghetti squash fritter.

I like to finish mine with some crumbled feta cheese. The salty feta is delicious with the Parmesan in the fritter and the creamy avocado.

You can also serve the fritter over a small bed of spinach and arugula for an even heartier meal.

Tips for Getting a Crispy Fritter

The biggest challenge when making anything with spaghetti squash is moisture. Squash naturally holds quite a bit of water, and too much moisture can keep your fritter from getting that beautiful golden exterior.

If your cooked squash seems especially wet, place it in a clean kitchen towel or several layers of paper towels and gently squeeze out some of the liquid before adding the other ingredients.

Also, resist the temptation to flip the fritter too soon. Giving it plenty of time to brown on the first side helps it hold together when you turn it.

Finally, make sure your skillet is hot before adding the squash mixture. You want to hear a gentle sizzle when the fritter hits the pan.

What to Serve with Spaghetti Squash Fritters

This recipe can easily stand on its own as a light lunch or dinner. With the avocado, tomatoes, Parmesan, and eggs, there is plenty of flavor in every bite.

For a larger meal, serve it alongside grilled chicken, steak, or pork chops. You could also add a fried egg on top and turn it into a delicious brunch dish.

If you're keeping things light, a handful of spinach and arugula underneath the fritter is really all you need.

Can I Make Smaller Spaghetti Squash Fritters?

Absolutely. If you'd rather make individual fritters, scoop smaller portions of the mixture into your skillet and flatten each one slightly.

Smaller fritters will cook faster, so keep an eye on them and flip once the bottoms are golden and crisp. They also make a fun appetizer when topped with a spoonful of the tomato basil salad and a little feta.

How to Store Leftovers

The spaghetti squash fritter is best when freshly cooked because that's when the outside is the crispiest.

If you have leftovers, store the fritter and tomato salad separately in airtight containers in the refrigerator. Reheat the fritter in a skillet or air fryer to help bring back some of its crispy texture.

Add the cold tomato basil salad after reheating rather than warming it with the fritter.

You can serve it whole to the table and let everyone take a slice, or you can sllice it and serve it to your guests just like a piece of pie.

The Perfect Light and Fresh Meal

These Spaghetti Squash Fritters with Tomato Basil Salad are proof that simple ingredients can make an incredibly flavorful meal. The crispy, cheesy spaghetti squash pairs perfectly with creamy avocado, sweet cherry tomatoes, fresh basil, and bright lemon.

Whether you're trying to use up leftover spaghetti squash or simply want a lighter lunch or dinner idea, this is an easy recipe you'll want to keep on hand.

Love Spaghetti squash? Check out these other recipes

• Spaghetti Squash Taco Boats
• How to Make Instant Pot Spaghetti Squash
• Maple Cinnamon Acorn Squash

For More Delicious Brunch Ideas, check out these recipes:

• Egg in the Hole with Bursted Tomatoes (Perfect Mother’s Day Brunch Idea)
• Cinnamon Apple Baked Oatmeal #backtoschooltreats
• Baked Apple Cinnamon French Toast Featuring Bays English Muffins
• 3 Ingredient Hollandaise Sauce – THE Sauce You Need for Those Perfect Poached Eggs

What is your favorite way to use Spaghetti Squash?