Description
These Spaghetti Squash Bites capture the whimsy of the holiday season in a delicious, crispy bite, paired perfectly with a Maple Aioli dipping sauce for a hint of sweetness. They’re a crowd-pleaser and will be the talk of any holiday gathering.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 egg, beaten
- 1 cup parmesan cheese
- 1 cup gluten-free breadcrumbs
- Olive oil, for drizzling
Instructions
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves face-up on a baking dish and drizzle with olive oil.
- Bake for 40 minutes or until tender.
- Shred the Squash:
- Once the squash is cool enough to handle, use a fork to gently shred it into strands, creating the “spaghetti.”
- Mix Ingredients:
- In a large mixing bowl, combine the shredded spaghetti squash, beaten egg, parmesan cheese, and breadcrumbs.
- Stir until everything is well incorporated. The mixture should be slightly sticky and hold together when formed into balls.
- Form the Bites:
- Line a baking sheet with parchment paper.
- Using a spoon, scoop medium-sized balls of the spaghetti squash mixture onto the baking sheet. Flatten each ball gently with the back of a spoon to create small “patties.”
- Bake the Bites:
- Bake at 400°F for 25-30 minutes or until golden and crispy around the edges.
- Let them cool slightly before serving with Maple Aioli.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Appetizer