- 1 cup cooked spaghetti squash
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 1 egg, beaten
- 1 tablespoon chopped chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- ketchup, for serving
Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the spaghetti squash. Add to a food processor and pulse until coarsely chopped. Transfer spaghetti squash to a bowl and add remaining ingredients. Mix to combine.
Scoop mixture onto the prepared baking sheet using a ½ tablespoon measure. Shape into a small tot. You should have about 18 tots. Bake 10 minutes. Then flip over and bake for 2 more minutes until golden brown. Serve with ketchup.