Description
These Spaghetti Squash Tater Tots provide a deliciously crispy, low-carb alternative to traditional tater tots. Made from cooked spaghetti squash, Parmesan cheese, panko bread crumbs, and egg, they are baked to golden perfection and make a great snack or side dish.
Ingredients
Spaghetti Squash Tater Tots
- 1 1/2 cups packed cooked spaghetti squash (shredded)
- 1 cup panko bread crumbs
- 1/2 cup shredded Parmesan cheese
- 1 large egg
Instructions
- Prepare the squash mixture: Roughly chop the cooked spaghetti squash into smaller pieces resembling shredded squash. In a large bowl, combine the spaghetti squash, panko bread crumbs, shredded Parmesan cheese, and egg. Mix thoroughly with a spoon until fully combined and the mixture is moist.
- Preheat oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape the tots: Scoop about 1 tablespoon of the squash mixture and squeeze it tightly in the palm of your hand multiple times to release any excess liquid and help the mixture stick together. Gently mold it into a cylinder shape resembling a traditional tater tot. Place each shaped tot on the prepared baking sheet, spacing them about half an inch apart. Repeat until all mixture is used, making approximately 25 tots.
- Bake the tots: Bake the tots for 18-20 minutes until the bottoms turn golden brown and crispy. Then carefully flip each tot and bake for an additional 3-5 minutes to crisp the other side. Serve the tots warm with your favorite dipping sauce.
Notes
- For cooking spaghetti squash: Pierce the squash with a fork, microwave it for 10 minutes or roast at 400°F for 40 minutes until tender. Let it cool slightly, then shred the flesh with a fork.
- Panko bread crumbs add crispiness; if gluten-free is desired, use gluten-free bread crumbs.
- Ensure to squeeze out excess liquid from the mixture to help the tots hold their shape and become crispy.
- These tots are best served fresh but can be stored in an airtight container for up to 2 days and reheated in the oven.
