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Spaghetti Squash Tater Tots {keto, paleo}


  • Author: Monster Cookie
  • Prep Time: 1 hour (includes time to cook the squash)
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Description

For a fun healthy side that you can make with your kids, try these easy to make spaghetti squash tater tots!


Ingredients

Scale
  • 2 cups cooked spaghetti squash (see above for directions on how to cook and prepare the spaghetti squash for this recipe)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 cup coconut flour
  • 1/4 cup cassava flour (use almond flour or Parmesan cheese for keto)
  • 1 egg
  • 1 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Mix all of the ingredients together in a large bowl. Use your hands to mix everything together (like you would for a meatloaf).
  3. Using your hands, form tater tot shapes out of a heaping tablespoon of the mixture at a time.
  4. Place the formed spaghetti squash tater tots on the prepared baking sheet.
  5. Once all of the squash tots have been formed, place the baking sheet in the oven for 15 minutes.
  6. Remove the baking sheet and flip the tater tots over.
  7. Place the squash tots back in the oven for 5-10 minutes or until slightly golden brown.
  8. Enjoy hot!

Notes

  • Storage: Store spaghetti squash tater tots in an airtight container for up to a week in the fridge.
  • Freezing: Spaghetti squash tater tots can be stored in the freezer in an airtight bag or container. Consume within 3 months for best freshness although they are safe to eat indefinitely.