Description

These golden-brown tots offer a delightful combination of textures and flavors. A crisp exterior gives way to a tender, savory interior, showcasing the delicate strands of spaghetti squash. Seasoned thoughtfully, they present a comforting and wholesome bite, perfectly complemented by a creamy, tangy dipping sauce. Prepared in an air fryer, they achieve a satisfying crunch with minimal oil.

Ingredients

Scale

1 medium spaghetti squash (about 3 pounds)
1/2 cup panko breadcrumbs, plus 1/2 cup for coating
1/4 cup grated Parmesan cheese (optional)
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Cooking spray or 1 tablespoon olive oil
For the Dipping Sauce:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon apple cider vinegar
Pinch of salt

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Instructions

**Cook the Spaghetti Squash**: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender when pierced with a fork. Let cool slightly.
**Prepare the Squash**: Once cool enough to handle, use a fork to scrape out the spaghetti-like strands into a colander. Press firmly with the back of a spoon or your hands to remove as much excess moisture as possible. This step is crucial for crispy tots.
**Mix the Tot Mixture**: In a large bowl, combine the drained spaghetti squash, 1/2 cup panko breadcrumbs, Parmesan cheese (if using), the lightly beaten egg, all-purpose flour, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.
**Form the Tots**: Place the remaining 1/2 cup panko breadcrumbs in a shallow dish. Take about 1 tablespoon of the spaghetti squash mixture and shape it into a small, cylindrical tot or a small ball. Roll each tot in the panko breadcrumbs to coat evenly.
**Cook the Tots (Air Fryer Method)**: Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Arrange the tots in a single layer in the basket, ensuring not to overcrowd. Air fry for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy. Cook in batches if necessary.
*(Alternative Oven Method)*: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease. Arrange tots in a single layer. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
**Prepare the Dipping Sauce**: While the tots are cooking, whisk together all dipping sauce ingredients (mayonnaise, Dijon mustard, honey, apple cider vinegar, and a pinch of salt) in a small bowl until smooth and well combined.
**Serve**: Serve the spaghetti squash tots hot with the prepared dipping sauce on the side.

Notes

Thoroughly squeeze out all excess moisture from the cooked spaghetti squash to ensure the tots are firm and crispy.

For best results and even cooking, ensure your tots are uniform in size.

These tots can be made ahead and reheated in an air fryer or oven for a quick snack or side dish.

Experiment with different seasonings like smoked paprika or a pinch of cayenne pepper for a subtle kick.

Prep Time: 25 minutes
Cook Time: 45 minutes

Nutrition

Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g