Spaghetti Squash Tater Tots
A healthier alternative to tater tots, these tots are baked and filled with spaghetti squash and cheese. This recipe makes about 25 tots and can be doubled or tripled if you're serving more people.
Ingredients
- 1 1/2 cups packed cooked spaghetti squash, (see note)
- 1 cup panko bread crumbs, (see note)
- 1/2 cup shredded parmesan cheese
- 1 large egg
Instructions
- 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.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat.
- 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.
- 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.
Notes
- If you're unfamiliar with cooking spaghetti squash, I have a step-by-step tutorial here.
- Please use panko for best results. If you use regular breadcrumbs, you will need to use less.
Serving: 5tots, Calories: 145kcal, Carbohydrates: 18.9g, Protein: 7.5g, Fat: 4.4g, Saturated Fat: 2g, Sodium: 316.4mg, Fiber: 1.6g, Sugar: 2.6g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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