Thank you so much to Sir Kensington’s for sponsoring this post! Thank you for supporting the brands that support me!
My last tater tot recipe is now the most popular recipe on my site, so I thought you guys wouldn’t mind another one! This time, I’m giving them a seasonal spin by adding some spaghetti squash and they are just as easy to make and as addicting as the last ones!
Raise your hands if you love tater tots! Ok good, we are all on the same page! I make a lot of homemade french fries in this house, but there is just something so much more fun about eating a tater tot. They are round and crunchy and you can just pop them in your mouth and eat them in one bite. As much as I love the classic tater tot with just potatoes, I really loving putting my own spin on them and adding fun and nutritious ingredients to them.
This time I decided to break out the spaghetti squash and I couldn’t think of a better dipping sauce than Sir Kensington’s Spicy Brown Mustard, that already has maple syrup in it! I first fell in love with Sir Kensington’s condiments while I was walking down the grocery store aisle. Not only are all of their ketchup, mayonnaise and mustard products all natural, they are also non-GMO. And, they all have this awesome looking man with a top hat and mustache on the front of them! That might be my favorite part š As I said above, I used their Spicy Brown Mustard that has a hint of sweet maple syrup to dip my tots in and the pairing was perfect!
You can find Sir Kensington’s products at your local Whole Foods. You can also order all products online here, and receive free shipping on your order by using the coupon code, “spicy”.
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Spaghetti Squash Tater Tots with Maple Mustard Dip
- Total Time: 1 hour 50 minutes
- Yield: 40-45 1x
Ingredients
- 3 large russet potatoes (equals about 8 cups when grated)
- 1 medium sized spaghetti squash
- 2 teaspoons salt
- 1–2 tablespoons olive oil
- Sir Kensington’s Spicy Brown Mustard for dipping
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and boil potatoes until just fork tender, but with still a little give in the center. Drain potatoes and let cool, about 20 minutes.
- While potatoes are boiling, cook the spaghetti squash. Cut the spaghetti squash in half, top to bottom. Scrap out the seeds. Use a metal spoon to scrape out the “meat” of the spaghetti squash. It will come out in small pieces and you should get about 3 cups worth. Heat a large pan over medium heat and add one teaspoon olive oil and the spaghetti squash. Cook spaghetti squash until tender, about ten minutes.
- Once potatoes have cooled, carefully peel off the skins using a potato peeler. Grate each potato and place them in a large bowl. Add the cooked spaghetti squash and salt to the bowl and mix until everything is evenly combined, your hands will work best for this.
- Pre-heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and form the potato mixture into small cylinder shapes. You should get about 40-45 depending on how big you make them. You may also need to bake them in two batches depending on how big your baking sheets are.
- Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until crispy and browned on the outside, about 50 minutes, flipping once.
- Let tater tots cool and then dip them in Sir Kensington’s Spicy Brown Mustard.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Side, Gluten Free, Vegan
If you like these, you will love my 4 Ingredient Zucchini Tater Tots!
Would it be possible to use frozen grated potatoes? Hashbrowns shredded?
I’m not sure they would hold together quite as well as freshly boiled potatoes but you could try it out!
Can I use Butternut squash as a base? From the comments you received it seems you could. As a compulsive eater snacks likes these would be grate instead of crisps etc.
Hi Shirley, I haven’t tried it myself but it might work! There’s a chance you would need to add bread crumbs to firm it up a little bit. Good luck!
Your first picture has some greenery in the tots. They look tastier that way, but I don’t see anything green in your ingredients list (or your instructions).
Hi Heather, not sure what green you are seeing in the first photo? I do have a zucchini and broccoli tot recipe on the blog, maybe you saw that photo somewhere?
Just came across your website today – this recipe is simply fabulous! Added a couple of tablespoons of freshly grated parmesan and a bit of minced fresh basil, as I had a few leaves to use up. Will be freezing a batch to bake up for a Superbowl party to add a healthy option to the appie selection. Thank you! Looking forward trying more recipes from your site.
Hi Britt, I’m so glad you found my site! I bet the fresh herbs make them taste so good! Enjoy š
howdy – found your site via dailyburn.com. really like the idea of better tots. but pardon my ignorance: can you give approx. pounds = 1 medium spaghetti squash. I’ve noticed one store has a bin full of 2-3#, but another has ones that seem 3x the size. Seriously, like watermelons.
while I await a response, I’m gonna try the zucchini version, since there are volume measurements. thanks for the recipes & the pics, really well done.
Hi Jenna, sorry about that! Good question! I haven’t made them in a while and I don’t think I ever weighed the spaghetti squash, but the recipe is very similar to the zucchini recipe so I would use the same amount of spaghetti squash as zucchini š I would just grab one that is in the middle, not super small and not super large. I hope that helps!
Just whipped up a batch of these to run as a special at my restaurant. Went with a 50/50 potato to squash ratio to make that squash flavor really pop. Deep frying instead of baking, they cook nice and quick. Serving them with a lavender agave dijon sauce.
Thanks for the inspiration.
I bet they are so delicious fried and dipped into a lavender agave Dijon sauce! Sounds amazing!