Spaghetti Squash Tater Tots


1 large Jersey Fresh spaghetti squash
1-2 tsp olive oil
Salt & pepper, to taste
2 cups panko bread crumbs
1 cup parmesan cheese, shredded
2 large eggs
Ketchup or marina for dipping (optional)


15m prep time / 65m cook time

1. Preheat oven to 400 degrees. Slice the squash in half lengthwise and scoop out seeds and strings. Rub cut side with olive oil. Sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet. Roast for 40 minutes or until tender and easily pierced with a fork. Let cool. When able to handle, use a fork to separate the strands. Transfer to a cutting board and chop into smaller pieces.
2. In a large bowl, combine the squash with the bread crumbs, parmesan and eggs. Mix until everything is combined.
3. Line a large baking sheet with parchment paper or a silicone baking mat.
4. Scoop 1 TB of squash batter and shape to resemble a cylinder squeezing it in your palm to allow the mixture to stick together. Place onto the sheet and repeat with remaining mixture.
5. Bake for about 25 minutes, flipping 1/2 way and until the tots are golden brown and crispy.
6. Serve with ketchup, marinara or dipping sauce of your choice.

Jersey Fresh Product(s) Used: Eggs Squash

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