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Spaghetti Squash Croquettes With Lemon Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 croquettes 1x
  • Category: Appetizer
  • Method: Stove top
  • Cuisine: American


Moist and tender spaghetti squash and mushroom croquettes served with a lemon sauce for the perfect balance of sweet, salty and acidic!


  • 12 button mushrooms (finely chopped)
  • 3 tablespoons extra virgin olive oil
  • 1 pound cooked spaghetti squash strings
  • 1/2 cup shredded parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • 1/4 cup flat leaf parsley (finely chopped)

Lemon sauce

  • juice of 1 lemon
  • 2 teaspoons all-purpose flour
  • 1/2 cup vegetable broth
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped flat leaf parsley


  1. In a pan over medium high heat, add 1 tablespoon olive oil and mushrooms. Saute until mushrooms are golden brown. Season with salt and pepper and transfer to a plate. Let cool to room temperature.
  2. How to cook spaghetti squash: Cut spaghetti squash in half lengthwise. Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 9 minutes.
  3. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
  4. Transfer spaghetti squash strings in a large bowl and squeeze out excess water using a kitchen towel or paper towel. Repeat a few times.
  5. Put spaghetti squash strings in a blender together with parmesan, breadcrumbs, salt, worcestershire sauce and egg. Pulse until all the ingredients are blended – do not over blend.
  6. Transfer mixture to a large bowl and add mushrooms and flat leaf parsley. Mix well and using your hands, scoop out the mixture and shape it into 12 croquettes.
  7. In a large pan over medium heat, add remaining olive oil and croquettes. Cook on one side for 5-6 minutes or until the exterior is golden brown. Do no overcrowd the pan as it will make it hard to flip the croquettes. Flip and cook the other side until golden brown.
  8. Making the lemon sauce: Whisk all the ingredients in a small pot and bring to a boil. Continue whisking until the sauce thickens. Turn the heat off and transfer sauce to a bowl.
  9. Serve together with spaghetti squash croquettes.


Condiments such as mustard, ketchup and mayonnaise also pair well with these croquettes!


  • Serving Size: 1 croquette
  • Calories: 100
  • Sugar: 2.4 g
  • Sodium: 421.2 mg
  • Fat: 5.5 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 10.3 g
  • Fiber: 1.2 g
  • Protein: 3.7 g
  • Cholesterol: 17.9 mg
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