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Spaghetti Squash Tots

Spaghetti Squash Tots are an addictive crispy snack that will have you reaching for more! These little tots are so tasty it will be hard to believe they are healthy and low-calorie too!

Spaghetti Squash Tots are an addictive crispy snack that will have you reaching for more! These little tots are so tasty it will be hard to believe they are healthy and low-calorie too!

Spaghetti Squash Tots are an addictive crispy snack that will have you reaching for more! These little tots are so tasty it will be hard to believe they are healthy and low-calorie too!

If you are craving salty snacks but have sworn off chips,  Spaghetti Squash Tots may be the answer you are looking for. Whether you eat them plain or dipped , these little tots will leave you guilt-free.

One of the things I love about spaghetti squash is it’s versatility. At first I only used it as a low-calorie and healthier substitute for pasta. Then one lazy afternoon I was watching an episode of Southern At Heart and Damaris Phillips was making homemade tater tots. It hit me…spaghetti squash could be made into tots too! Why hadn’t I thought of this before?

Spaghetti Squash Tots are an addictive crispy snack that will have you reaching for more! These little tots are so tasty it will be hard to believe they are healthy and low-calorie too!

The secret is in the cooking spray. Without it, the tots will be a stuck on mess that will not crisp up very well. Trust me, make one batch of charred squash tots that need scraped out of the tin and you will fall in love with your cooking spray all over again!

Serve this healthy snack with tangy yellow mustard or our favorite Easy Herb Dill Dip. It tastes amazing made with light sour cream if you are watching calories.

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5 from 1 vote

Spaghetti Squash Tots

Spaghetti Squash Tots are an addictive crispy snack that will have you reaching for more! These little tots are so tasty it will be hard to believe they are healthy and low-calorie too!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 50kcal

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INGREDIENTS

  • 1 medium spaghetti squash
  • 1 medium green onion, thinly sliced (both white and green parts)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

INSTRUCTIONS

  • Preheat the oven to 425°F. Spray 24 count mini muffin tin with olive oil cooking spray.
  • Prick squash several times with a fork, place on a microwave safe plate and cook in microwave on high power for 7-8 minutes, or until slightly soft with pinched. Remove and let cool.
  • Halve squash lengthwise and scrape out the seeds. Using a fork, remove the spaghetti squash strands. Discard the skins. Place the squash on a large clean kitchen towel, roll up the towel and wring out as much moisture as possible from the squash. Place squash in a large bowl. Run a sharp knife thru the bowl a few times to cut the squash strands into smaller pieces.
  • Add the scallions, salt and pepper to the squash and stir to blend.
  • Using an ice cream scoop or spoon, drop tablespoons on the mixture into each mini muffin cup, filling each about half full. Flatten down with your fingers. When all cups are filled, spray the surfaces of each tot lightly with olive oil spray. Place the tin in the oven for 10 minutes.
  • After 10 minutes, remove the tin from the oven. Each tot should be golden brown on the bottom. Flip each tot over carefully, spray again lightly with cooking spray and return to the oven for an additional 10 minutes. The tots are done when both sides are golden brown.
  • Allow the tin to cool on a rack for 5 minutes, then invert to release the tots.Dust the tots with Kosher salt to taste and serve warm.
Alternate Method to Cook Whole Spaghetti Squash:
  • Preheat the oven to 400°F. Coat an oven proof pan with olive oil or vegetable oil spray.
  • Sprinkle both halves of the squash with salt and pepper. Spritz each half with olive oil spray. Place squash cut side down on the pan. Bake for 45 – 60 minutes or until the squash feels soft when squeezed.
  • Remove pan from the oven, allow the squash to cool slightly before handling. Using a fork, scrape the squash from the skin to loosen and remove strands.

NOTES

Note – Squeezing all of the excess moisture from the squash will result in crisper tots and reduce baking time. Note- the tots are delicate, so handle gently so they do not crumble.

NUTRITION INFORMATION PER SERVING

Nutrition Facts
Spaghetti Squash Tots
Amount Per Serving (4 tots)
Calories 50 Calories from Fat 8
% Daily Value*
Fat 0.92g1%
Saturated Fat 0.19g1%
Sodium 221.56mg10%
Potassium 180.71mg5%
Carbohydrates 11.36g4%
Fiber 2.48g10%
Sugar 4.5g5%
Protein 1.08g2%
Vitamin A 218.04IU4%
Vitamin C 3.85mg5%
Calcium 38.82mg4%
Iron 0.54mg3%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

14 Comments

  1. Hi Tina, I’m sorry these didn’t turn out well for you. If they are not getting crisp and golden, there may have still been too much moisture in the squash. Adding a single egg to the mixture to help bind the squash together will hardly be noticeable, but it does make a difference. I hope that helps.Have a great one.

  2. I tried these without the egg and they never got golden or sturdy enough. I didn’t want to add the egg for fear that they would taste like mini egg bakes.

  3. Thank you very much! I’m so glad you joined us! Let me know how the Spaghetti Squash Tots turn out for you!

  4. Hi! I just stumbled onto your site…..looks like I now have another source of inspiration. Can’t wait to try your spaghetti squash tots, they look delish!!

  5. Adding an egg might do the trick; I haven’t tried adding eggs. Good idea! You might also try mixing 1 TBSP flax meal to 3 TBSP water, let the mix sit for a few minutes to form a “gel” then adding it to the squash mix. Let me know how it goes.

  6. I’ve reintroduced eggs, I’m wondering if adding an egg would make them strudier.

  7. Hi Carol, great question! A silicone pan should work fine. I don’t have one, but now that you mention it I might get one to try it myself. Thank you for visiting.

  8. I have a silicone mini muffin pan, will that work?

  9. I haven’t tried to freeze them but I think it’s a good idea. Honestly, around here they all get eaten before I have a chance to even think about it. Let me know how it turns out for you! Have a great one.

  10. I think they would be too. Salsa would be a great lo-cal option to add a lot of flavor. Thanks for stopping by!

  11. Probably would be good with salsa or hummus.

  12. I would imagine that they can be frozen in small batches for those times when you need a snack. What do you think?

  13. Hi Jennifer, the sauce is just plain yellow mustard… it gives a nice bite to the tots! And is virtually calorie free:) Thanks for visiting!

  14. What is the sauce in the pics?

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