Moist and tender spaghetti squash and mushroom croquettes served with a lemon sauce for the perfect balance of sweet, salty and acidic!
Spaghetti Squash And Mushroom Croquettes With Lemon Sauce
“There’s spaghetti squash in here? These croquettes are amazing!” said Ben.
“Um, just a little. About 75% of each croquette is spaghetti squash boo” I replied.
I think it’s great that once again I managed to turn a vegetable Ben isn’t too fond of, into a dish he can’t stop eating. Every time this happens I feel so proud of myself because it means I’ve successfully transformed an ingredient into a dish most people will enjoy eating.
I also had a lot of fun creating this dish because it’s a mash up of two of my most popular recipes. A few years back I published a spaghetti squash with mushrooms and parmesan recipe that blew up on the internet. It’s been featured in just about every spaghetti squash recipe roundup you can find and continues to be one of the top recipes on my blog. The second recipe that’s been getting lots of attention is my recipe for salmon croquettes. I’ve received so many positive comments on both dishes that I thought it would be fun to fuse them together and create a delectable spaghetti squash and mushroom croquettes!
My biggest fear when I created this recipe was that the spaghetti squash would be too watery, making the mixture too mushy to shape into nuggets. Then I thought about the trick I use when making zucchini cakes – remove the excess liquid with paper towels. This soaks up the water and makes the spaghetti squash more compact and dry. The spaghetti squash then briefly pulsed in a blender with breadcrumbs, parmesan cheese, an egg, worcestershire sauce, salt and pepper and transferred to a bowl.
I cooked the mushrooms separately since I wanted them to have a nice golden brown color. Plus, mushrooms are also very watery so frying them in a pan removed a lot of the moisture. I added them to the spaghetti squash along with chopped flat leaf parsley and shaped the mixture into 12 croquettes. The last step is to fry them in a pan for about 5-6 minutes on each side and tada! Dinner is ready. Easy peasy and yummy!
I’ve made a quick lemon sauce to go with the spaghetti squash croquettes but this is totally optional. The croquettes on their own are packed with so much umami they don’t need any additional flavors. However, if you are someone who likes savory foods you will prefer them with the sauce. The natural sweetness of the spaghetti squash may throw you off a bit – pairing them with the tart and salty lemon sauce will hit the spot.
This is a wonderful recipe for kids too. They won’t even know the croquettes are mostly made with veggies which is a win for mom!
Other easy kid friendly recipes:
- Baked chicken katsu
- Smashed red potatoes with garlic and chives
- Watermelon smoothie
- Healthy rice crispy treats
- Spring Swiss chard pie
Did you like this Spaghetti Squash And Mushroom Croquettes With Lemon Sauce Recipe? Are there changes you made that you would like to share?