Spaghetti Squash Tots Recipe

If you are craving that yummy Italian Pizza you crave so much, then you should consider making your own Spaghetti Squash Tots Recipe. In fact, not only can you make it, but it tastes absolutely delicious as well!

Although you may think that making a pizza is easy enough to do, think again. The first and most important step in making this dish is to get all the ingredients.

There are different types of sauce you can make with eggs, cheese, and tomatoes that can make the taste even more intense – but you need all the basics to get started. The original spaghetti squash is one of the tastiest vegetables in Italy.

It has a texture similar to that of squash and can be added to soups, sauces and casseroles with a lot of ease. In the United States, however, spaghetti squash is typically served as it is, served raw with meat (usually Italian sausage), or in squash salad.

This dish is usually served in a bowl with a thin layer of mozzarella on top. If you have not yet tried this squash you should give it a try soon, as I guarantee that you won’t be disappointed by the flavor or the appearance!

If you are in the mood to make a healthy yet tasty meal, one that your family and friends will surely love, then spaghetti squash is a good dish that you can serve. But since spaghetti squash is a rather spicy food item, it may not be the best choice of menu for your dinner guests; especially if they have diabetes or heart disease.

This is why it is best if you find a recipe that does not use meat as the main ingredient. Here are just some of the many other recipes that you can try if you are looking for healthy yet delicious spaghetti dishes:

Spaghetti Squash Tots Recipe

Recipe by TiffanieCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A close up view of these tasty, little bites of heaven. Mmmmm

Ingredients

  • 1 decent sized spaghetti squash (you will use 2 cups of the strands)

  • 1.5 cups panko bread crumbs

  • 1 cup shredded parmesan cheese

  • 2 eggs

  • seasoning to taste (I throw in a few pinches of garlic salt and black pepper)

Directions

  • Preheat your oven to 400 degrees.
  • Chop your spaghetti squash in half, core, and bake with the flesh side down on a baking sheet for approximately 45 minutes (pictorial below, however you can skip the olive oil for this recipe). Let it cool for about 10 minutes before breaking apart the strands.
  • Measure out approximately 2 cups of spaghetti squash strands (you will probably not use the entire squash depending on the size), and then squeeze as much water out of the strands as you can. I just put the strands in a large measuring cup, and then push down on them with the back end of a large spoon, and slowly drain the water out by tipping the cup over the sink.
  • Roughly chop the squash strands up into small pieces.
  • Combine all of your ingredients into a large bowl (parmesan, eggs, panko, squash strands, and seasoning), and mix with a spoon until well combined.
  • Use your hands to form tater tot sized cylinders, and place them on a foil-lined baking sheet. You should be able to make about 30 tots.
  • Bake at 400 degrees for 15 minutes, flip, and then bake for an additional 8-12 minutes.
  • Serve with ranch, ketchup, or your favorite dipping sauce. I hope you enjoy! šŸ™‚

Reference : listotic.

 

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