Cheesy Quinoa and Squash Patties – Indulge in a delightful bite with our Cheesy Quinoa and Squash Patties! Bursting with flavor and nutritious ingredients, this American side dish is the perfect combination of spaghetti squash, quinoa, and Parmesan cheese. If you’re in the mood for a dish that’s as comforting as it is wholesome, this is the one to try!
The first time I whipped up these patties was on a cool autumn evening. I remember the kitchen being filled with the heartwarming aroma of squash and cheese as they sizzled in the skillet. My husband, usually reserved about new dishes, couldn’t resist taking a bite straight from the pan! And my child? Let’s just say there were demands for seconds before the plate even hit the table. It became an instant family favorite, and now, I’m sharing it with all of you.
What makes this Cheesy Quinoa and Squash Patties truly special?
These Cheesy Quinoa and Squash Patties aren’t just any side dish; they’re a culinary experience! Firstly, they cater to everyone’s dietary needs, easily adaptable to be gluten-free without sacrificing flavor. Not to mention, they’re packed with protein-rich quinoa and fiber-filled spaghetti squash, delivering both taste and nutrition in one bite. And their versatility? Whether you’re serving them alongside a main dish or enjoying them as a delicious snack topped with a dollop of sour cream, they’re guaranteed to be a hit.
What You Need To Make This Cheesy Quinoa and Squash Patties Recipe?
Spaghetti Squash: To make the crispiest fritters it’s important to choose a firm yellow spaghetti squash. Before using it make sure to remove moisture as possible. This will prevent your patties from becoming soggy.
Quinoa: When it comes to quinoa go for rinsed grains to get rid of any outer coating called saponin. Quinoa not only adds a texture, to the fritters but also provides a healthy dose of protein.
Parmesan Cheese: For that cheesy flavor grated Parmesan cheese is the way to go. Avoid packaged versions as they may not melt as well and could contain unwanted fillers.
Spinach: If you want some added color and nutrients consider adding chopped spinach. Just make sure to wash and dry it thoroughly beforehand to avoid moisture.
Flour: If you’re going for a gluten-free version using King Arthur flour substitute ensure that it’s blended well into the mixture to avoid a grainy texture. This substitution allows those with celiac disease to enjoy these fritters without compromising on consistency.
Eggs: Lastly, eggs play a role in binding all the ingredients, in this recipe. They help maintain the shape of your fritters when cooking. Make sure to check if the eggs are fresh, before using them. Here’s a quick trick; If you place a fresh egg in a bowl of water it will sink. If it’s older it will float.
Garnish: The addition of onions gives these patties a crunchy taste at the end. You can also enhance the flavors of the fritters by adding a dollop of sour cream or Greek yogurt which brings in a tangy element. If you opt for Greek yogurt go for the full-fat version to enjoy a creamier texture and richer flavor.
Steps To Make Cheesy Quinoa and Squash Patties:
To make the Perfect Spaghetti Squash:
Step 1: First, preheat your oven to 425°F.
Step 2: Cut the squash in half and carefully remove the seeds and fibers. Give a spritz of oil on both halves. Place them (with the cut side down) on an oiled baking sheet.
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Step 3: Allow it to bake to perfection for 30 to 40 minutes. Once it becomes soft and delightful take it out of the oven. Let it cool down.
Step 4: Now comes the enjoyable part; take a fork. Gently separate those spaghetti strands into a bowl.
Step 5: Here’s a helpful tip; Wrap sections of the squash, in paper towels. Give them a squeeze. This will help remove moisture resulting in fritters. If possible prepare the squash a day this allows for more drainage ensuring drier squash for your patties.
Let’s Get Creative with Fritters:
Step 6: Get yourself a bowl and using a mixer whisk those eggs until they become nice and frothy. Add in the flour until everything is well combined.
Step 7: Next add in the spaghetti squash, quinoa, Parmesan cheese, spinach, and salt. Mix everything together until you achieve a consistent batter.
Step 8: Preheat a skillet until it is sizzling. Add some olive oil. When it’s very hot spoon in the batter to shape your patties. Press them down slightly. Allow them to turn brown. Flip them over. Repeat the process on the other side.
Step 9: Serve these patties from the skillet or with a dollop of sour cream or Greek yogurt and a sprinkle of green onions. It’s a treat, for your taste buds!
Tip:
When preparing your spaghetti squash, after baking and fluffing out those spaghetti-like strands, spread them out on a baking sheet and let them air-dry for about an hour before using. This additional drying step helps reduce excess moisture even further, ensuring your Cheesy Quinoa and Squash Patties achieve that desired crisp exterior while remaining deliciously soft on the inside.
Frequently Asked Questions:
Can I prepare the spaghetti squash in advance?
Definitely! You can absolutely prepare the spaghetti squash in advance. In fact, I highly recommend doing it a day or two earlier. This allows the squash to effectively drain any moisture resulting in fritters with a crispiness.
What can I pair with these fritters?
Wondering what goes well with these fritters? They pair wonderfully with a salad. Serve as a fantastic side dish, alongside grilled meats. Alternatively, you can simply enjoy them as a snack!
Can I freeze the fritters for later?
If you’re wondering about freezing the fritters for later use go ahead! Once they have cooled down arrange them in a layer on a tray. Then transfer them to a freezer bag, for storage. When you’re ready to indulge just reheat them in the oven until they become warm and crispy again.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Quinoa and Squash Patties
Ingredients
Spaghetti Squash Fritters:
- 2 eggs
- ⅔ c flour for gluten-free version, use multi-purpose gluten-free King Arthur flour
- 2 c spaghetti squash cooked and wringed out
- 2 c quinoa cooked
- ½ c Parmesan cheese shredded
- ¼ c fresh spinach finely chopped (OPTIONAL)
- ½ tsp salt
Garnish:
- 2 green onions chopped
- Dollop of sour cream or Greek Yogurt
Instructions
Here's how you can prepare Spaghetti Squash:
- Preheat your oven to 425°F.
- Cut the squash in half. Remove the seeds. Lightly coat the sides with oil.
- Place the squash halves cut side down on a baking sheet that has been lightly oiled. Bake for 30 to 40 minutes until they become tender.
- Once the squash has cooled down use a fork to scrape out the strands and transfer them to a bowl.
- Use paper towels to squeeze out any moisture from the strands.
Now let's move on to making the Fritters:
- In a bowl beat two eggs. Then mix in ⅔ cup of flour.
- Add in the spaghetti squash strands, 2 cups of quinoa, ½ cup of shredded Parmesan cheese, ¼ cup of chopped spinach and ½ teaspoon of salt. Mix everything together until it becomes consistent.
- Heat a skillet over medium-high heat and add some oil to it.
- Spoon some batter onto the skillet forming flat patties. Cook each side until they turn brown which usually takes around 1 to 2 minutes, per side.
- Let them sit for 2 to 3 minutes.
For garnishing & serving:
- Garnish your fritters with chopped onions. Add a dollop of sour cream or Greek yogurt on top if desired! Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
