Spaghetti Squash, Quinoa and Spinach Fritters

Every month, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. This year we will be focusing on adding more vegetables and greens to our lives. We hope you’ll try them out and let us know what you think!

I struggle with eating a lot of vegetables ( I can eat unlimited amounts of fruit but vegetables are a struggle) so I am constantly looking for interesting ways to use vegetables while disguising the fact that I am eating them. I love fritters and so I thought I would try these spaghetti squash ones. They are so more-ish and perfect for lunch box meals as well as party snacks! They are awesome to eat on their own but I would suggest that you dip them in some Greek yogurt!


2 eggs
2/3 cup flour
2 cups Spaghetti Squash, cooked (wring out the water)
2 cups Quinoa, cooked
1/2 cup Parmesan cheese, freshly grated
¼ cup fresh Spinach, finely chopped
1/2 teaspoon Salt
half a handful  of chives chopped (to taste)

For garnish

Greek Yogurt to dip them into
Chopped up chives


  1.  Preheat oven to 425 Fahrenheit/ 200 degrees Celsius
  2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half
  3. Spray oil over the cut sides of the squash. Spray the baking sheet or foil with oil and place the squash on the baking sheet cut side down
  4. Bake for about 30-40 minutes
  5. Remove it from the oven when it’s cooked through and soft, and let it cool
  6. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool
  7. We now have spaghetti squash. Wring out the spaghetti squash by wrapping it in a cloth and squeezing hard with your hands over the sink. Try to get rid of as much liquid as you can
  8. In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, quinoa, Parmesan cheese,chopped chives, finely chopped spinach, and 1/2 teaspoon of salt. Mix very well until all the mixture comes together
  9. Heat a large pan on high-medium heat until VERY hot and then add the Olive Oil
  10. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet
  11. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes
  12. Turn off the heat and let the spaghetti squash fritters sit in the skillet (uncovered) for 2-3 more minutes
  13. Serve the spaghetti squash as is, or top with Greek yogurt and chopped Chives.

This recipe was inspired by Julia’s Album