I meal prepped spaghetti squash earlier, which I love, and then I saw my friend Allie (check out her blog, she makes AMAZINGLY tasty and creative vegan recipes) made spaghetti squash tots and I was inspired to use some of my squash to make these! She used chickpea flour, which I don’t have, so I improvised and used red pepper hummus (you could use any savory flavor of hummus) and almond flour and used some different spices!
These are vegan and gluten-free, and you could also use regular or oat flour to make these nut-free. You could stick with simple salt and pepper for seasonings if you don’t like or don’t have harissa and mint, but I really think it adds a great flavor, so I highly recommend trying it!
These turned out so great and tasty! The texture is very similar to baked falafel, and they are bite-sized and fun to eat! I think they would be a great snack or appetizer to bring to a party, or you can add them to meals as both a protein and vegetable source. I ate them with spinach, pepper slices, some peas, and more red pepper hummus for dipping. I used my air frier to make these, but you could easily bake them in an oven as well - if you use an oven, you may want to spray your baking sheet with aluminum foil before adding the tots on top so that they don’t stick.
Makes 10-12 tots
1 cup cooked spaghetti squash (slice it in half, scoop out the seeds, brush with olive oil and sprinkle with seasoning, then cook at 400 F for 30-40 minutes until the squash is soft and easily shreds)
¼ cup red pepper hummus (I used Prommus brand - it is delicious, high in protein, and I love that the brand donates to support nutrition and education for displaced refugee children! Not sponsored, just really like this hummus)
⅓ cup almond flour
2 tbsp nutritional yeast
¼ tsp harissa
¼ tsp dried mint
Dash of pepper and garlic
1. Mix all ingredients together.
2. Roll spoonfuls into balls, then place in the air frier (or oven) at 375 F.
3. Cook for 12-15 minutes, flipping halfway through.
4. Let cool and enjoy!