Description
These Spaghetti Squash Tots are a delicious, healthy alternative to traditional potato tots. Made from roasted spaghetti squash combined with green onions and simple seasoning, they’re crispy on the outside and tender inside. Perfect as a snack or side dish, they bake quickly in a mini muffin tin for easy portion control and a golden, satisfying crunch.
Ingredients
Main 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
- Olive oil cooking spray (for greasing pan and spraying tots)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F. Spray a 24-count mini muffin tin lightly with olive oil cooking spray to prevent sticking.
- Cook Spaghetti Squash (Microwave Method): Prick the whole spaghetti squash several times with a fork. Place it on a microwave-safe plate and cook on high power for 7-8 minutes, or until the squash is slightly soft when pinched. Remove from microwave and let cool enough to handle.
- Halve and Scrape Squash: Cut the squash in half lengthwise and scoop out the seeds. Using a fork, scrape the flesh to separate the strands of spaghetti squash. Discard the skins. Transfer the strands to a large clean kitchen towel, roll the towel up, and wring out as much moisture as possible from the strands.
- Chop and Mix: Place the squash strands in a large bowl. Run a sharp knife through the strands a few times to cut them into smaller pieces. Add the thinly sliced green onions, salt, and black pepper, then stir well to combine.
- Fill Muffin Tin: Using an ice cream scoop or spoon, drop tablespoons of the squash mixture into each mini muffin cup, filling each about halfway. Press down lightly with your fingers to flatten the tops. Once all cups are filled, spray the tops of each tot lightly with olive oil cooking spray.
- Bake First Side: Place the muffin tin in the preheated oven and bake for 10 minutes. The bottoms should turn golden brown.
- Flip and Bake Second Side: Carefully remove the tin, flip each tot over, spray the tops again lightly with cooking spray, and return to the oven for another 10 minutes. The tots are done when both sides are golden brown and crispy.
- Cool and Serve: Let the muffin tin cool on a rack for 5 minutes, then invert to release the tots. Sprinkle with kosher salt to taste and serve warm.
- Alternate Oven-Baked Whole Squash Method: Preheat oven to 400°F and coat an oven-proof pan with olive oil or vegetable spray. Halve squash and season cut sides with salt and pepper. Spray each half lightly with oil and place cut side down on the pan. Bake 45-60 minutes or until soft when squeezed. Cool slightly, then scrape out strands with a fork for use in the recipe.
Notes
- Wringing out moisture from the squash strands is crucial to achieving crispy tots.
- The green onion adds freshness; you can substitute with chives or scallions if desired.
- If you don’t have a microwave, use the alternate oven-roasting method to cook the squash.
- Use olive oil spray for a lighter, healthier option compared to brushing oil by hand.
- These tots reheat well in a toaster oven or air fryer to restore crispness.
- Season with kosher salt after baking for perfect flavor balance.
