Spaghetti Squash and Potato Croquettes, morsels of crispy goodness with a soft incredibly delicious inside that says comfort and great appetizer for the upcoming party season.
Song of the day: “Passion” by AWOLNATION.
Spaghetti Squash and Potato croquettes combine the sweet textured luxuriousness of roasted squash and that soft creamy starchiness and comfort of mashed whipped potato. How much better can an appetizer get!
Spaghetti squash is one of those vegetables that I have always been surprised by. When roasted, it becomes this lovely sweet textured bowl of spaghetti-like goodness. There are so many ways to prepare this vegetable but one of my favorites is to cut it in half seasoned with salt, pepper, some herbs, onion, and garlic. I love the way it steams and all those flavors steep into the flesh of this amazing Fall vegetable giving you maximized flavor and incredibly luscious texture.
Being a food blogger demands a passion for creativity, an appreciation for good ingredients, and taking food beyond a means to an end. I feel fortunate to have this foodie bug and that when ingredients come into my mind, I become the artist and images of spices, textures, combinations, formulate out of the ether of my memories, thoughts, and knowledge, and become the playground of my canvas that just so happens to be edible. This Spaghetti Squash and Potato Croquettes was just that, a thought that became the reality of my creativity.
Spaghetti Squash and Potato Croquette, from thought to process, process to plate!
I have to say that I love fried foods, healthy maybe not, but delicious a definite fact. I often wonder why would something so good and fulfilling be not so good for you. It makes us happy when we eat them, yet fact remains that too much could cause us some harm, a strange phenomenon it is, hummmmm…….. Well, I, just say anything in moderation is always a good thing, keeping things in balance. Combine that with a positive attitude and we may be on to something. After all, these nicely deep fried crispy plump croquettes have nothing but goodness from the surface to the interior.
When I saw the spaghetti squash I kept seeing a croquette. I imagined those golden strings of the spaghetti squash forming these crunchy strands in the midst of fluffy creamy potato. What could be wrong with that? It is a match made in heaven, and today we are going to bring a little heaven back down to earth, having fun making these wonderful Spaghetti Squash and Potato Croquettes!
Nicoletta is my sous-chef, she prepared the spaghetti squash for me. The great part about being a team is that we help each other in bringing our creativity to life and dividing the work and coming together to finish the process. As I have said before, roasting the squash is my favorite, and look at the color and texture that is achieved, so beautiful, it is like nature’s spaghetti so robust in flavor and still holding a nice al dente texture. This is going to be even better when we introduce it to those lovely mashed potatoes, which I may add that I whipped with butter, cream, and seasoning. The fun part comes when you mix it all together with some added goodness from grated Parmigiano and form those elliptical spheres that make their way to an egg bath and into some beautifully seasoned Italian-style breadcrumbs.
One thing I should mention is to let the squash and mashed potatoes cool. It makes it a lot easier to form and will help keep the croquettes in good form. Another good tip I can share with you is that when all the croquettes are formed place them on some parchment and put them in the fridge for an hour and better yet place them in a Tupperware and freeze them, so you can enjoy them again. Also, these are very delicate and demand a lot of gentleness and attention. But don’t be afraid, by the second and third one you will become a pro. Nicoletta and I worked together on these. I formed them then coated them with the eggs, and Nicoletta was quick to take them from there when I placed them in the breadcrumbs. She has that touch and ability to form things and it is such a great way to bond with your partner working close together creating a wonderful thing that you will relax and enjoy after. The last but not least step is to fry up these puppies. Oil at around 360-365 degrees F and we are ready to roll. A good rule is to place the croquettes in slowly and let them fall in gently away from you. This will keep you from getting splashed with the hot oil. It takes a few minutes but then you will see them starting to turn that lovely golden brown and you have to turn them over. If you have a deep fryer this step is not necessary.
Look at that lovely crispy and beautifully colored surface. I am just itching to break one open to reveal that gooey, creamy soft interior. The smell is amazing. The smell of the squash and all those roasting spices. The caramelized onions, and that buttery starchiness of the potatoes all coming through creating a symphony of aroma.
I crack one open and Nicoletta is quick with the camera to capture this moment. The inside is absolutely luxurious. Moist, creamy, and those strands of melted Parmigiano stringy and so inviting. My first bite reveals that crispy coating with a nice flavor of the breadcrumbs all toasted, yum! This is followed by this incredible luscious soft mixture of squash and potato. The garlic and onion coming in subtly with that ooh so good flavor. The sweet nuttiness of the squash marries quite well with that buttery starchiness of the potato and the Parmigiano adds a lovely kick to spice things up a bit. Who doesn’t love melted cheese and potatoes, and combine that with the array of components in these croquettes, I just have to say move over poutine there’s another combo in town, lol.
Christmas is approaching fast and party planning is in full effect and I think we are on to something really delicious here. I think these Spaghetti Squash and Potato Croquettes will be the hit of the party and why not, they are finger friendly, packed with flavor and not to mention diverse in texture leaving your palate always surprised. Welcome to the festive party season.
Song of the day: “Passion” by AWOLNATION. (WARNING! This song causes repeated body movement, toe-tapping, down right get down dancing accompanied by loud singing!)
- 1 medium 600 g spaghetti squash
- 2 cloves garlic
- 1 tsp chives
- 1 tsp oregano
- 1/2 tsp onion powder
- 1 tsp minced onion
- 4 Tbsp olive oil
- 500 g red potatoes, washed peeled and cut into quarters
- 1/8 cup cream (or half and half)
- 2 Tbsp salted butter
- Fine sea salt and cracked black pepper, to taste
- 1 tsp fresh chives
- 1/2 tsp parsley, finely chopped
- 1/2 cup shredded Parmigiano
- 1 onion, sliced and sauteed till caramelized
- Pinch yellow curry
- Fine sea salt
- Freshly cracked pepper
- 3 eggs
- 1/8 cup cream
- sat and pepper
- 3 cups fine Italian-style breadcrumbs
- 4 cups Canola oil, for frying
- Preheat oven to 375° F.
- Cut squash in half lengthwise and scoop out pulp and seeds.
- In a bowl combine olive oil, oregano, onion powder, chives, minced onion, and garlic.
- Pour a bit of the oil mixture into the inside of the squash halves.
- Rub in well coating all of the insides.
- Place squash on a parchment lined baking sheet face down.
- Put in oven and bake for 25 minutes, then turn it over and bake for an additional 5 minutes on low broil setting.
- Take out of oven and let cool.
- When cool take a fork and rake the inside of the squash releasing the strands of spaghetti squash.
- Use a spoon to get the remaining squash that is close to the skin out.
- While squash is cooking, place quartered potatoes into a pot of salted water. Bring to a boil and cook for about 20 minutes or until potatoes are fork tender.
- Drain and combine with butter, cream, chives, and parsley.
- Mash and whip then taste for seasoning, add salt and pepper if needed.
- Set aside and let cool.
- In a saute pan heat up olive oil
- Toss in onions and season with salt, pepper, paprika, and a dash of sugar.
- Add a splash of water.
- Cook till nice and soft and caramelized.
- In a large bowl combine mashed potato, spaghetti squash, caramelized onion, and grated Parmigiano.
- If too moist, add more Parmigiano.
- Taste for seasoning and add if needed.
- Whisk eggs, cream, salt and pepper in a small bowl/
- Place bread crumbs in another shallow bowl.
- Scoop out 1 heaping tablespoon of the croquette mixture. Form this mixture with your hands into a nice oval croquette.
- Place oval gently into the egg mixture turning gently again to coat the croquette well.
- Then take from egg mixture and place in breadcrumbs, coating the croquette making sure all of the surface is well covered with the breadcrumbs.
- When fully coated adjust shape with hands again to keep that beautiful oval shape and place on a parchment lined baking sheet.
- Repeat this process until all the mixture is used up.
- Place croquettes into the fridge for about 1 hour.
- If you are not going to use them right away place croquettes in a parchment lined Tupperware, making sure to put a layer of parchment in between layers of croquettes.
- Preheat oven to 350° F.
- Line a large dish with two layers of paper towel.
- Heat canola oil in a large wok to 360-365° F.
- Place 3-4 croquettes gently into the oil.
- Fry for about 3-5 minutes then turn and fry for an additional 5 minutes, or until they are nice and golden brown.
- Take croquettes out of oil with a slotted spoon letting any excess oil drain.
- Put on paper towel and let remaining oil come off.
- Take croquettes and place on a parchment lined baking sheet and bake in oven for 10 minutes.
- Take out of oven and plate.
- Ready to serve.
Allow 1 hour for setting time in fridge. If not to be fried right away, place them in a freezer safe Tupperware. When you are going to fry the frozen ones, do not allow to thaw, fry them frozen.
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