Sweet or Savory Spaghetti Squash Breakfast Patties


By Micki Brown
Serves 4

Sweet Version Ingredients:

1 medium spaghetti squash, cooked

¼ to ½ cup fruit (dried cranberries, raisins, blueberries, diced apples)

¼ cup unsweetened shredded coconut

1 tsp cinnamon

½ tsp ground ginger

½ tsp orange or lemon zest

2 tbsp coconut oil

Pure maple syrup


Savory Version Ingredients:

1 medium spaghetti squash, cooked

2 green onions, thinly sliced

1 tsp sea salt

½ tsp black pepper

1 tsp garlic, minced

½ tsp ground cumin

2 tbsp coconut oil

Ranch dressing of choice



  1. Remove the cooked spaghetti squash from its skin, squeeze most of the excess liquid out, and separate into strands with a fork, then place it in a large bowl.
  2. Mix in the fruits or veggies and spices according to the specific version’s ingredients.
  3. Heat the oil in a large skillet over medium heat.
  4. Shape the squash mixture into 12 patties, then pan fry in the oil until they are golden brown on both sides. When done remove from a pan and drain on paper towels.
  5. Serve with maple syrup or ranch dressing depending on the version. Serve and enjoy!