Spaghetti Squash Tater Tots with Maple Mustard Dip Recipe

Introduction

These Spaghetti Squash Tater Tots offer a delicious twist on a classic comfort food, blending crispy potatoes with tender spaghetti squash. Paired with a tangy maple mustard dip, they make the perfect snack or side dish for any occasion.

Ingredients

• 3 large russet potatoes (about 8 cups grated)
• 1 medium spaghetti squash
• 2 teaspoons salt
• 1-2 tablespoons olive oil
• Sir Kensington’s Spicy Brown Mustard for dipping

Instructions

1. Step 1: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until just fork tender but still slightly firm in the center. Drain and let cool for about 20 minutes.
2. Step 2: While the potatoes cook, cut the spaghetti squash in half lengthwise and scoop out the seeds. Using a metal spoon, scrape out the flesh into small pieces, yielding about 3 cups.
3. Step 3: Heat a large pan over medium heat with 1 teaspoon olive oil. Add the spaghetti squash and cook until tender, about 10 minutes.
4. Step 4: Once potatoes are cool enough to handle, peel and grate them. Place grated potatoes in a large bowl, add the cooked spaghetti squash and 2 teaspoons salt, then mix thoroughly with your hands until evenly combined.
5. Step 5: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Shape the mixture into small cylinders, about 40-45 tots in total. You may need to bake in batches if your sheet is small.
6. Step 6: Brush the tops of the tater tots with olive oil and sprinkle lightly with salt. Bake for about 50 minutes, flipping once halfway through, until crispy and golden brown.
7. Step 7: Allow the tots to cool slightly before serving with Sir Kensington’s Spicy Brown Mustard for dipping.

Tips & Variations

• For extra crispiness, you can briefly freeze the shaped tots before baking to help them hold together better.
• Swap the spicy brown mustard for a maple mustard dip by mixing equal parts maple syrup and Dijon mustard for a sweet and tangy alternative.
• If you prefer a softer tot, reduce the baking time by 10 minutes, checking for your desired texture.

Storage

Store leftover tater tots in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 400°F for about 10 minutes to regain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tater tots ahead of time?

Yes, you can shape and store the uncooked tots in the refrigerator for up to 24 hours before baking, or freeze them for longer storage. Bake directly from frozen, adding a few extra minutes to the cooking time.

What if I don’t have spaghetti squash?

You can omit the spaghetti squash and use only grated potatoes for traditional tater tots, or substitute with finely grated zucchini or cauliflower for a different flavor and texture.

Spaghetti Squash Tater Tots with Maple Mustard Dip Recipe

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★★★★★

4.8 from 66 reviews

These Spaghetti Squash Tater Tots are a crispy and delicious twist on the classic tater tot, incorporating nutritious spaghetti squash for added texture and flavor. Perfectly seasoned and baked to golden perfection, they are a wholesome snack or side dish served with a tangy maple mustard dip.

• Author: lucas
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 40–45 tater tots 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 large russet potatoes (about 8 cups grated)
• 1 medium spaghetti squash (about 3 cups cooked meat)
• 2 teaspoons salt
• 1–2 tablespoons olive oil

Dip

• Sir Kensington’s Spicy Brown Mustard (for dipping)

Instructions

1. Boil Potatoes: Place the whole russet potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they are just fork tender but still slightly firm in the center. Drain the potatoes and let them cool for about 20 minutes.
2. Cook Spaghetti Squash: While the potatoes are boiling, cut the spaghetti squash in half lengthwise and remove the seeds. Use a metal spoon to scrape out the spaghetti squash flesh, which should yield about 3 cups. Heat a large pan over medium heat, add 1 teaspoon olive oil, then cook the squash for approximately 10 minutes until tender.
3. Prepare Potato Mixture: Once the potatoes have cooled, peel off their skins carefully using a potato peeler. Grate each potato and transfer them to a large mixing bowl. Add the cooked spaghetti squash and salt. Mix everything thoroughly with your hands until well combined.
4. Preheat Oven and Form Tots: Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper. Shape the potato mixture into small cylinder-shaped tots, aiming for about 40-45 pieces depending on size. Arrange them spaced out on the baking sheets.
5. Bake Tater Tots: Lightly brush the tops of the tater tots with olive oil and sprinkle a bit of salt on each. Bake them in the preheated oven for about 50 minutes until crispy and golden brown, flipping them once halfway through baking for even crisping.
6. Serve: Allow the tater tots to cool slightly before serving. Enjoy them warm, dipped in Sir Kensington’s Spicy Brown Mustard for a flavorful complement.

Notes

• Use a metal spoon to scrape spaghetti squash for best texture.
• Peeling potatoes after boiling makes it easier and prevents losing potato flesh.
• Flip tots once during baking to ensure even crispiness.
• You can bake tots in batches depending on your oven size.
• Substitute spicy brown mustard with your favorite dipping sauce if preferred.

Keywords: Spaghetti Squash, Tater Tots, Baked Tater Tots, Healthy Snack, Maple Mustard Dip, Vegetarian