I was inspired by a recipe for Spaghetti Squash Tater Tots, from Kirbie's Cravings. They looked delicious, and I had never used a spaghetti squash for anything other than an alternative to pasta noodles. I came across this recipe on Pinterest, and altered it a bit to accommodate the ingredients I had available in my pantry, and the fact that we don't use eggs. I was pretty excited when these tots came out of the oven, in tact, and actually looking like tater tots! They had the same consistency as tater tots, and if they tasted less like squash and more like potatoes, I would've been completely fooled. My daughter was pretty excited to dip hers in ketchup, and in good tater tot etiquette, I did the same. Here is my revised recipe for these Spaghetti Squash Tater Tots:
1 Spaghetti Squash
1 - 2 Cups Quick Oats
2 Tbsp Ground Flax
1 tsp Salt (Optional)
1 tsp Pepper (Optional)
Cut Squash in half, remove seeds, and place both halves, flesh side down in a baking dish, in about 1/2 inch of water.
Bake at 350' for about 45 minutes, or until flesh is soft when poked with a fork.
Scoop out flesh with a fork, so it resembles grated squash, or noodles. (This is where the spaghetti squash gets it's name).
Mix together the squash, flax, and 1 cup of oats (and salt and pepper if desired). Gradually add remaining cup of oats if consistency is too wet to form into 'tots'.
Form mixture into tot shapes, by squeezing them in your fist. You can use your finger and thumb from your other hand to push down on the ends of the newly formed tot to create flat ends if desired.
Place on a parchment lined baking sheet, and bake at 350' for 20 minutes, turning once.
Serve with your favorite tater tot dipping sauce, and enjoy!