Spaghetti Squash Fritters with Dill Yogurt Sauce

October 13, 2015 by Sarah Menanix

Last updated on July 6th, 2020

For years we’ve talked about houses as though we could actually buy them. “We’d totally knock down this wall” or “we’d change the counter tops first thing.” Just dreaming, of course, but we could spend hours visually remodeling a house (and we have for our current rental). Finally these daydreams can turn into Pinterest boards because: WE BOUGHT A HOUSE! A stack of spaghetti squash fritters to celebrate! (Cake will come later).

Between gathering loan paperwork and making and styling 11 recipes in 2 days for a gig with Alanna, I’ve been operating with a serious case of baby brain. Immediately after dropping off the stack of title documents, I had to call them to make sure I actually had Lucas sign them and didn’t just turn them in blank.

After coming in second on our first two offers, our realtor kept reassuring us, “It always works out that you end up with the perfect house.” And how true it is – we love this house 10x more than the first two. My favorite part? The kitchen (one and two – that’s just staging, we don’t get the keys until tomorrow!). That and the fact that there are seemingly 15 friendly cats that patrol our new block.

In preparing to move, we left a stack of broken down boxes from Craigslist on our deck only to wake up to rain. We live in California in a drought, but of course it rains the night we’ve left boxes outside.

Once I got over that hurdle, I started packing but got overwhelmed when I opened a drawer that contained: 4 small mirrors, a USB wall outlet, a can of spray paint, glittery plastic easter eggs, and a spaghetti maze of wrapping ribbons. How to you even label that box?? I’m afraid of what will happen when I open all of my kitchen cupboards.

I’m offering a few dozen fritters for anyone who wants to come purge and pack our life for us.

Our little #cheesebabygirl is 23 weeks along now and measuring about 11-inches long head to toe. The size of a large spaghetti squash.

These spaghetti squash fritters were inspired by the leek fritters with cilantro yogurt sauce from Yotam Ottolenghi’s Plenty cookbook. A new friend made those pancake-like leek fritters for a dinner party months ago and I haven’t stopped thinking about them.

To keep with the seasons, I swapped in spaghetti squash, adjusted the flavors with what I had on hand, and waffled them (because: duh). They’re crispy on the outside, tender and moist on the inside, and booming with flavor. The refreshing dill sauce (or dip) makes them hard to put down. These little bite-sized fritters are a perfect snack for game day (just don’t ask me what team is playing).

Here’s an up-to-date list of the baby-by-food sizes so far. The large size jump from week 19-21 marks the point at which she’s measured head to toe versus crown to rump.

15 weeks: Chestnut Dutch Baby with Caramelized Nectarines (Nectarine)
16 weeks: Sparkling Asian Pear and Mint Iced Tea (Asian Pear)
18 & 19 weeks: Heirloom Tomato and Bell Pepper Gazpacho (Bell Pepper & Heirloom Tomato, respectively)
21 weeks: Vanilla Bean Haupia Pudding with Caramelized Plantains (Plantains)
23 weeks: Spaghetti Squash Fritters with Dill Yogurt Sauce (Spaghetti Squash)

Spaghetti Squash Fritters with Dill Yogurt Sauce

Yield: About 16 fritters

(Inspired by Plenty)

Ingredients