Super Spaghetti Squash Bites

Super Spaghetti Squash Bites
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Spaghetti squash bites with homemade ranch
Yield: About 20 Bites
  • 1 small spaghetti squash
  • 1 egg
  • 1 cup panko bread crumbs
  • ½ cup grated Parmesan cheese


  1. Wash hands with soap and water. Preheat oven to 400 ºF.
  2. Scrub spaghetti squash with a clean vegetable brush under running water. Cut squash in half and scoop out seeds.
  3. Bake in oven for 40 minutes or until tender (or place cut side down on a microwave safe dish with ½ cup of water. Cover with a lid or plastic wrap and cook on high for 8-12 minutes).
  4. The squash is done when a fork easily pierces the skin and goes into the flesh. Let cool and scoop out the flesh.
  5. Break egg into a medium-sized bowl. Wash hands with soap and water after cracking raw egg. Add 1 ½ cups of the cooked squash, bread crumbs and cheese. Stir until thoroughly blended.
  6. Line a baking dish or cookie sheet with parchment paper. Scoop 1 Tablespoon squash batter to form bite-size balls. Place squash balls on prepared dish. Wash hands with soap and water.
  7. Bake 15-20 minutes until bottoms are golden brown. Flip and bake another 3 minutes until golden.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (4 Bites):
  • Calories 120
  • Total Fat 3.5g
  • Saturated Fat 1.5g
  • Cholesterol 32mg
  • Sodium 230mg
  • Total Carbohydrates 17g
  • Fiber 1g
  • Total Sugars 2g, includes 1g Added Sugars
  • Protein 6g
  • Vitamin D 0%
  • Calcium 6%
  • Iron 0%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor