These Cheesy Quinoa and Squash Patties are made with spaghetti squash, quinoa, Parmesan cheese, eggs, and fresh spinach—crispy on the outside, creamy on the inside, and packed with flavor!
So, you know that feeling when you open your fridge, stare at random ingredients, and think, What the heck am I gonna do with this? That was me with a sad little container of leftover spaghetti squash and some pre-cooked quinoa I swore I’d eat for lunch (but totally didn’t).
I thought, Maybe I can turn this into something… fritter-like? I mean, worst case scenario, I’d have a weird mushy mess. Best case? I’d have something edible. Spoiler alert: They weren’t just edible. They were amazing. Crispy on the outside, soft and cheesy inside, and honestly? Kind of addictive.
I made a batch thinking I’d meal prep for the week. Ha. Gone in one sitting. (Okay, I had some help, but still.) So now, anytime I make spaghetti squash, I make extra on purpose—because these cheesy quinoa and squash patties? They’re too good to be an afterthought.
Why You’ll Love This Cheesy Quinoa and Squash Patties Recipe?
- They’re crispy and cheesy. And really, what else do you need in life?
- Perfect for using up leftovers. Got extra quinoa or squash? Boom—instant deliciousness.
- They work as a snack, side, or even a main dish. You can eat them solo, pair them with soup, or even slap them in a sandwich.
- Gluten-free option! Just swap in your favorite gluten-free flour, and you’re good to go.
- Meal prep approved. Make a batch, store them in the fridge, and enjoy crispy patties all week long.
Ingredient Notes:
Because if you’re anything like me, you want to know why each ingredient is in the mix.
- Spaghetti Squash – The sneaky star of the show. It adds a little sweetness and a ton of texture. But the key? Squeeze out all the moisture. Otherwise, you’ll end up with soggy sadness.
- Quinoa – Adds a slightly nutty flavor and gives the patties some protein power. Also makes you feel slightly more virtuous while eating fried food.
- Eggs – The glue that holds everything together. Without them, these would crumble like my willpower in a bakery.
- Flour – Helps firm things up. You can use gluten-free if that’s your vibe—just grab a good multi-purpose blend.
- Parmesan Cheese – Because cheese makes everything better. That’s just a fact.
- Spinach (Optional, but why not?) – Adds a little color, a little nutrition, and makes you feel like you’re sort of making a healthy choice.
- Salt – Because nobody wants a bland fritter.
How To Make Cheesy Quinoa and Squash Patties?
Alright, let’s make some magic.
Step 1: Roast the Spaghetti Squash
If you haven’t already cooked your squash, here’s how:
- Preheat your oven to 425°F.
- Slice the squash in half (carefully, because that thing is stubborn), and scoop out the seeds.
- Rub a little oil on the cut sides, then place them cut-side down on a greased baking sheet.
- Roast for 30–40 minutes until you can easily shred the inside with a fork.
- Let it cool, then scrape out the strands into a bowl.
- MOST IMPORTANT PART: Squeeze out as much liquid as humanly possible using paper towels. If you skip this, your patties will be a mushy mess.
Step 2: Mix Up the Batter
In a big bowl, whisk together the eggs and flour until smooth. Then, stir in the spaghetti squash, cooked quinoa, Parmesan cheese, spinach, and salt. Mix until you’ve got a thick, slightly sticky batter.
Step 3: Shape & Cook the Patties
Want To Save This Recipe?
Heat a large skillet over medium-high heat with a drizzle of oil.
- Scoop about ¼ cup of batter into the pan and flatten it slightly.
- Cook for 1–2 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate (or eat one straight from the pan—I won’t judge).
Step 4: Let ‘Em Rest (If You Can Wait)
Giving them 2–3 minutes to sit helps them firm up. But if you’re anything like me, you’ll definitely sneak a bite early.
Step 5: Garnish & Serve
Top with chopped green onions and a dollop of sour cream or Greek yogurt. Or just eat them as-is because they’re that good.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. They’ll last up to 2 months.
- Reheating: Best in a skillet for 2–3 minutes per side to get that crisp back. (Microwave works, but they’ll be softer.)
Variations and Substitutions:
Because you know I can’t resist messing with a recipe.
- Gluten-Free? Use a GF flour blend, and you’re golden.
- Dairy-Free? Skip the Parmesan, or swap in a dairy-free alternative.
- Make ‘Em Spicy: Add red pepper flakes or a little hot sauce to the batter.
- Try a Different Cheese: Feta, cheddar, even a little smoked gouda? Yes, please.
What to Serve with Cheesy Quinoa and Squash Patties?
These little guys are fantastic on their own, but if you wanna take them to the next level…
- Dipping Sauces: Ranch, tzatziki, sriracha mayo—you name it.
- Side Salad: Something crisp and fresh to balance out the richness.
- Grilled Protein: These are so good alongside grilled chicken or salmon.
- Soup: Dunk ‘em into tomato soup for peak comfort food.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They keep great in the fridge and reheat beautifully.
Do I really have to squeeze out the squash?
YES. If you skip this step, your patties will be a wet, sad mess.
Can I bake these instead of frying?
Yep! Bake at 375°F for 20 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still taste amazing.
I promise these Cheesy Quinoa and Squash Patties are gonna be a new favorite. Whether you’re meal-prepping, sneaking them as a snack, or serving them at a dinner party, they’ll disappear fast. If you try them, let me know how they turn out!
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
