I have a new found appreciation for spaghetti squash. I really can’t believe I went most of my life not knowing how magical it is. If you’re not familiar, once it’s baked, it breaks apart into little strands that can be eaten as a healthy pasta substitute, OR, in this case, an amazing alternative to potatoes!
I’ve made broccoli tots a few times in the past and they’ve always been a big hit, and so it got me thinking…. what other kind of veggie could I toss together with bread crumbs, eggs and cheese to create crispy little bites of goodness? How about spaghetti squash!
I have to tell ya, these baked spaghetti squash tater tots turned out 10 times better than expected! They’re crispy on the outside, a little gooey in the middle, and super tasty. The spaghetti squash is also packed full of a lot more nutrients than potatoes, so I think we’ll just go ahead and consider this a healthy snack.