Spaghetti Squash Tater Tots

Spaghetti Squash Tater Tots
These spaghetti squash tots are a healthier and delicious alternative to traditional tater tots and a great way to get an extra dose of vegetables into your diet.
Spaghetti Squash Tots
I wasn’t kidding when I said that I’m currently obsessed with spaghetti squash right now. So far I’ve made cauliflower tots, zucchini tots and broccoli tots. So why not spaghetti squash tots? These are actually easier to make them some of the other vegetable tots because the spaghetti squash doesn’t retain as much water.
Spaghetti Squash Tater Tots Prep
Spaghetti Squash Tater Tots Prep
Spaghetti Squash Tater Tots Prep
These bright yellow morsels were so good! I only made a small batch, but if you’ve got a lot of mouths to feed, you’ll probably want to double or even triple the recipe.
Spaghetti Squash Tater Tots
If you’re unfamiliar with cooking spaghetti squash, I have a step-by-step tutorial here.

Spaghetti Squash Tater Tots

A healthier alternative to tater tots, these tots are baked and filled with spaghetti squash and cheese.


  • 1 1/2 cups packed cooked spaghetti squash
  • 1 cup panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less)
  • 1/2 cup shredded parmesan cheese
  • 1 large egg


  1. Roughly chop spaghetti squash into small pieces so that it resembles shredded squash. In a large bowl, add all ingredients. Mix with a spoon until everything is thoroughly combined and all the of the mixture is moistened.
  2. Preheat oven to 400 F. Line a large baking sheet with parchment paper or silicone baking mat.
  3. Scoop 1 tablespoon of squash batter and squeeze tightly between the palm of your hand a few times. This should release some liquid which will further moisten your mixture as well as allowing the mixture to compact and stick together easily. Gently shape to resemble a cylinder. Place onto a baking sheet and repeat with remaining mixture. Space tots about 1/2 inch apart. You should be able to make about 25 tots.
  4. Bake for about 18-20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 3-5 minutes. Serve warm with dipping sauce of your choice.

All images and content are © Kirbie's Cravings.

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Related Recipes

Zucchini Tots

Butternut Squash Tots

Cauliflower Tots

Broccoli Tots

25 comments on “Spaghetti Squash Tater Tots”

  1. This looks great. I just recently bought some spaghetti squash. Time to employ the teen to make this. : )

  2. I LOVE this1!1 What a genius idea Kirbie. I can’t wait to try this recipe. Is there a way to make this even more low carb without the panko ? I recently saw the almond flour at Trader Joes – could that be a substitute for the panko (I know texture won’t be same). I wonder if you could deep fry these taters too?!

  3. Are they freezable?

  4. These look delicious. Do you think it is possible to make these vegan? If so, how would you recommend doing it?

  5. What is zucchini batter? I’m thinking you meant squash but just thought I’d ask for clarification on the off chance that I’m wrong..

  6. These were soooooo good. Great choice for the healthy version of ‘Tators Tots’. Would love to know if you could freeze these? Very time consuming, but so yummy!

  7. Would you have any idea about the nutritional value of these “tots”?

    • I do not have that information. I suggest trying myfitnesspal which allows you to calculate recipe nutritional value

  8. These look absolutely delicious!! I was wondering if they could be deep fried?

  9. Wow I have to drink more coffee before I read recipes. I thought it said eleven half cups packed cooked spaghetti squash. Great recipe though 🙂

  10. Just wondering if it’s safe to freeze them? If so, which way would be best to do so; cooked thoroughly or before placing them into the oven and then freeze?

  11. Love them!  Thanks for a new idea for spaghetti squash!

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