I don’t usually end up with leftovers, but I only made half of the recipe when I made the Spaghetti Squash and Turkey Meatballs, so I had extra spaghetti squash that was already roasted that I needed to use. I decided it would make a great breakfast. These fritters kept me full until lunchtime. They were seasoned perfectly and really easy to make and were definitely something different from the standard breakfast food.
I’m trying to use more leftovers to make breakfast foods. Yesterday I had the mushroom mixture leftover from the same spaghetti squash dish and served it over scrambled eggs. Today I’m having tuna patties on toast. And tomorrow I’m having poached eggs in curry (with a curry dish I haven’t posted about here yet, but will be doing probably tomorrow.)
Do you ever repurpose leftovers to make breakfast?
Spaghetti Squash Fritters
Ingredients
1 cup spaghetti squash, roasted and dethreaded
1 egg
2 tbsp onions, diced
1 garlic clove, minced
pinch of chili powder
1/2 tbsp olive oil
Directions
1. Combine together the spaghetti squash, egg, onions, garlic, and chili powder. Make a batter by mixing it together.
2. Form about three patties with the mixture.
3. Heat the olive oil in a small skillet over medium-high heat. Once hot fry the patties for 7 minutes on each side.
* serves 1
* shared with Weekend Cooking
This sounds like a great use of leftover squash, I bet it would adapt well to other varieties. I’m pinning it – we eat tons of squash here. Thanks!
I wish my family liked leftovers more, what a great way to repurpose spaghetti squash. I would have never thought to make fritters. You are quite resourceful!
I actually hate leftovers, so the only way I can really make them work is if I repurpose them!
What cool way to use up spaghetti squash. We have no problem with leftovers, but we like much better when they are repurposed. You are doing what my mother used to cal “chain cooking.” — just keep using what’s available from meal to meal.
I love that term! Chain cooking is exactly how I figure out my meal plan actually.
I’m a coffee and toast girl for breakfast but I do use leftovers for lunch the next day often. Happy New Year
This sounds delicious. I only just recently discovered spaghetti squash and I’m already trying to come up with different ways to use it. Thanks for this!
Spaghetti squash is wonderful! Welcome to the world of spaghetti squash!
I’ve never thought of using spaghetti squash for fritters. I like it! As far as leftovers for breakfast, my husband is a master at using leftovers to make one of his “kitchen sink” skillets. Everything from leftover ham to taco meat, mixed with eggs, hashbrowns, sometimes crushed tortilla chips for extra crunch, cheese, salsa…etc. You get the idea. Somehow even the oddest combinations end up tasting good!
I’ll have to do some kitchen sink omelettes in the future, that’s for sure!
I love this idea! Another great way to utilize vegetables. And the spaghetti squash with turkey meatballs sounds amazing also. A healthy alternative!
Rebecca @ The Key to the Gate
These fritters sound delicious! Sometimes I like to fry up little patties of leftover mashed potatoes, or ham in scrambled eggs. That’s about as creative as I get for leftovers for breakfast
Yum. These sound good and a perfect breakfast on the go.
I recently made corn fritters…love them with ham…I must try these!
These look delicious! I’m pretty good about using leftovers to make an omelet or frittata, but this was a great way to use leftover squash. I’ll have to try these with my next spaghetti squash!