I've made tots using broccoli, cauliflower, and asparagus so I thought, "Why not spaghetti squash?"


Recipe Summary test

10 mins
35 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power for 5 minutes. Transfer to a cutting board and cut the squash in half using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.

  • Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt and pepper.

  • Preheat an air fryer to 360 degrees F (180 degrees C).

  • Place spaghetti squash half skin side-down in the air fryer basket. Cook for 20 minutes.

  • Transfer to a cutting board and fluff with a fork to resemble noodles. Finely chop noodles and place in a bowl. Add bread crumbs and Parmesan cheese. Mix well and form into tots.

  • Increase the temperature of the air fryer to 400 degrees F (200 degrees C).

  • Place tots in the air fryer basket and spray the tops with nonstick cooking spray. Cook for 5 minutes. Shake and cook until desired crispness, about 5 minutes more.

Cook's Note:

This recipe only uses half of the squash because the tots do not reheat well. I like to make a second batch with the other half to freeze for later. To do so, after step 4 place formed tots on a baking sheet and freeze for 1 hour. Transfer tots to an airtight container and freeze for up to 1 month. Note that you will need to add 8 to 10 minutes of cooking time when starting with frozen.

Editor's Note:

Nutrition data for this recipe includes the full amount of spaghetti squash. The actual amount of spaghetti squash consumed will vary.

Nutrition Facts

172 calories; protein 5.5g; carbohydrates 33.1g; fat 5g; cholesterol 4.4mg; sodium 310.4mg. Full Nutrition