Spaghetti squash tater tots

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  • 1 cup cooked spaghetti squash
  • 1⁄2 cup panko breadcrumbs
  • 1⁄4 cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon chopped chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • ketchup, for serving

Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped. Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine.

Scoop mixture onto the prepared baking sheet using a ½ tablespoon measure. Shape into a small tot. You should have about 18 tots. Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown. Serve with ketchup.