Introduction

Spaghetti Squash Tater Tots are a delicious and healthier twist on the classic snack. Crispy on the outside and tender on the inside, these tots make a perfect side dish or appetizer that’s easy to prepare and sure to please.

A wooden board holds a pile of golden yellow tater tots with a slightly crispy texture and small browned spots, each piece roughly oval and closely packed together. In the center of the board is a round metal container filled with smooth, dark red ketchup. Nearby, a white bowl contains shredded pale yellow cheese with a soft texture, and a spoon rests inside it. The whole setup is placed on a white marbled surface that contrasts with the warm tones of the food photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups packed cooked spaghetti squash
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large egg

Instructions

Step 1: Roughly chop the cooked spaghetti squash into small pieces so it resembles shredded squash. In a large bowl, combine the squash, panko bread crumbs, parmesan cheese, and egg. Mix thoroughly until the mixture is moist and well combined.
Step 2: Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Step 3: Scoop about 1 tablespoon of the squash mixture and squeeze it tightly between the palms of your hands a few times. This will release liquid to moisten the mixture and help it stick together. Shape the mixture gently into a small cylinder and place it on the baking sheet. Repeat with the remaining mixture, spacing the tots about 1/2 inch apart. You should get approximately 25 tots.
Step 4: Bake for 18-20 minutes until the bottoms are golden brown and crispy. Flip the tots over and bake for an additional 3-5 minutes. Serve warm with your favorite dipping sauce.

Tips & Variations

For extra flavor, add a pinch of garlic powder or chopped fresh herbs like parsley to the mixture.
Use gluten-free panko bread crumbs to make this recipe gluten-free.
Serve with ketchup, ranch, or a spicy aioli for dipping.

Storage

Store leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8-10 minutes to restore crispiness. Avoid microwaving to keep them crispy.

How to Serve

The image shows a group of golden brown tater tots placed around a small metal cup filled with red ketchup sauce. The tater tots have a crispy texture with some areas deeper in color, showing a baked or fried finish. In the background, there is a white bowl with shredded yellow cheese, slightly blurred. All items sit on a white marbled surface, and a woman's hand is about to reach for a tater tot from the arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spaghetti squash for this recipe?

Yes, you can use frozen cooked spaghetti squash. Just be sure to thaw and drain any excess moisture before mixing the ingredients to prevent soggy tots.

Can I make these tots ahead of time?

Absolutely. You can prepare the mixture and shape the tots, then refrigerate them on the baking sheet for up to a day before baking. Just add a couple of extra minutes to the baking time if they are cold from the fridge.

Spaghetti Squash Tater Tots Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

These Spaghetti Squash Tater Tots are a healthy, low-carb alternative to traditional tater tots. Made with tender cooked spaghetti squash, crispy panko breadcrumbs, and parmesan cheese, they bake up golden and crispy on the outside while tender on the inside. Perfect as a snack, side dish, or appetizer, these tots are easy to prepare and pair wonderfully with your favorite dipping sauces.

Author: Elias
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: About 25 tots 1x
Category: Appetizer, Snack, Side Dish
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Spaghetti Squash Tots

1 1/2 cups packed cooked spaghetti squash
1 cup panko bread crumbs
1/2 cup shredded parmesan cheese
1 large egg

Instructions

Prepare the Squash: Roughly chop the cooked spaghetti squash into small pieces to resemble shredded squash. In a large bowl, combine the chopped squash, panko bread crumbs, shredded parmesan cheese, and the large egg. Mix thoroughly with a spoon until all ingredients are evenly moistened and combined.
Preheat Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate even cooking.
Shape the Tots: Using about 1 tablespoon of the squash mixture, squeeze tightly between the palms of your hands multiple times to release excess liquid and help the mixture compact. Shape the squeezed mixture gently into a small cylinder form resembling a tater tot. Place each shaped tot onto the prepared baking sheet, spacing them approximately 1/2 inch apart. Repeat this process to make around 25 tots.
Bake: Bake the tots for 18-20 minutes, or until the bottoms turn golden brown and crispy. Carefully flip each tot over and bake for an additional 3-5 minutes to crisp the other side. Remove from oven and serve warm with your choice of dipping sauces.

Notes

Cook the spaghetti squash in advance by roasting or microwaving, then scraping out the strands. Ensure it is well drained to avoid sogginess.
Using panko breadcrumbs provides extra crunch; regular breadcrumbs can be substituted if needed.
For a dairy-free option, omit the parmesan cheese or use a dairy-free cheese alternative.
To keep the tots from falling apart, squeezing out excess moisture from the squash mixture before shaping is crucial.
These tots reheat well in a toaster oven or air fryer to regain crispiness.

Keywords: Spaghetti squash tots, healthy tater tots, low-carb tots, vegetable snacks, baked tater tots, parmesan tots