The best part about making a spaghetti squash is how much squash you actually get out of it. Like, enough to feed two people for a few meals. Which is great until you get sick and tired of eating it haha. I’ve tried freezing it and it’s *okay* but not my favorite. That means you’ve got to get creative with how to use up that extra squash before it goes bad. Enter Spaghetti Squash Tater Tots to solve that problem 😉
I have never made tater tots before but these surprisingly turned out pretty well! These are dairy free, paleo, and gluten free. They don’t have bread crumbs because I didn’t have any on hand. So they aren’t exactly a tater tot but they still are a fun little snack!
I am a spaghetti squash fanatic over here. (Obsessed with my Chicken Fajita Spaghetti Squash and my Spaghetti Squash Fritters). Coming up with ways to use the leftovers is so fun because the possibilities are endless!
These tater tots would be great with ketchup or I paired them with some spicy salsa. Thinking next time I’ll use some guacamole or plain mashed avocado. No matter what your topping of choice is, these tater tots are delicious!
I combined all of the ingredients together in a bowl (full instructions below), then I shaped the mixture into tater tots. I just eyeballed it so they aren’t perfectly shaped but still have the general shape of tater tots! Place them on a baking sheet and baked for 20 mins on one side then flipped them with a spatula and baked 10 more minutes.
I kept these dairy free by adding nutritional yeast instead of parmesan cheese. If you don’t have nutritional yeast on hand, you could sub parmesan cheese! Using nutritional yeast is a great dairy free option and it’s packed with vitamins. I get mine from Trader Joe’s but most health food stores have it!
I used Aldi organic salsa which is one of my favorites! Salsa is one of those foods that can have a lot of chemicals and sugar packed into it so I always try to read labels before purchasing.
I broiled these tater tots at the end to give them a little extra crisp. Just a minute or two but it makes all the difference. Hope you enjoy this easy way to use extra spaghetti squash!
XO,
Pey
Spaghetti Squash Tater Tots
These spaghetti squash tater tots are an easy and healthy way to use up extra spaghetti squash
Ingredients
1 1/2 cup of cooked spaghetti squash
1 tbsp onion powder
1 tbsp garlic powder
1 egg
1/4 nutritional yeast
1 tbsp coconut flour
sprinkle of salt
Method
- Preheat oven to 400F
- Pat the spaghetti squash dry with a towel
- In a bowl, whisk the egg. Add in the spaghetti squash, spices, and coconut flour.
- Spray a baking sheet with nonstick spray or use a silicone baking sheet
- Form tater tots and transfer on to a baking sheet.
- Bake for 20 mins then carefully flip with a spatula. Bake for 10 more minutes
- Broil at the end for 2-3 minutes
- Serve with salsa, ketchup, guacamole, whatever your heart desires!
