Spaghetti Squash Tater Tots with Maple Mustard Dip

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Spaghetti Squash Tater Tots with Maple Mustard Dip-Main

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.

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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 :)  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!

Spaghetti Squash Tater Tots with Maple Mustard Dip Steps

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-Main

Spaghetti Squash Tater Tots with Maple Mustard Dip


  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 40-45
  • Category: Side, Gluten Free, Vegan

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let tater tots cool and then dip them in Sir Kensington’s Spicy Brown Mustard.

If you like these, you will love my 4 Ingredient Zucchini Tater Tots!

4-ingredient-zucchini-tater-tots-3532-683x1024

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Comments

  1. says

    Tater tots are definitely a favorite of mine. They’re so fun to eat and delicious! This spaghetti squash version looks delicious, Izzy! So easy to make and different. I think I would have a hard time not eating this entire batch!

  2. says

    My hand is up, Izzy!! So delicious and creative! I just picked up a spaghetti squash from the farm and am thinking this is what I need to do… it’s a sign!! I’m so craving these right now! Thank you my dear! 😀

  3. says

    I am so with you on the tater tot lovin’, girlie! Hand me a plate full of tater tots and watch ’em disappear! LOVING the spaghetti squash addition to these babies! So genius and they look absolutely delicious! I NEED to try these! Cheers and thanks for making me drool!

  4. says

    You always have the best tator tot recipes, Izzy! I’ve never made them at home and need to change that. I love that you used spaghetti squash, and dipping them in the mustard sounds just perfect!

  5. says

    These look SO good, and the mustardy sauce is right up my alley. The toddler will want ketchup, but that’s just more mustard maple sauce for the grownups.

  6. lida says

    I see maple mustard sauce but where does the word maple come from?
    I do not see any maple syrup in the list of ingredients????

    • She Likes Food says

      Hi Lida, Sorry for any confusion. The Sir Kensington’s mustard actually already has maple syrup in it. I mention it at the end of the post so you might have just missed it.

  7. Carole B. says

    Will the result and the taste be as good if i prepare the tater tots in advance and freeze them before the oven cooking process?

    • She Likes Food says

      Hi Carole, Yes I think they will be just as good if you freeze them before cooking and re-heat them at a later time!

    • She Likes Food says

      Hi Deb,

      Sweet potatoes aren’t as starchy as white potatoes so if you were to use sweet potatoes you would probably have to add an egg and some bread crumbs to ensure that everything stuck together. It would probably taste really good though if you could get it to work!

    • She Likes Food says

      Hi Shawna, You don’t cook the potatoes until they are completely done, just until the outer part is fork tender and the inside is still a little hard. this way they do stay together when you grate them. It’s ok if the outside is a bit mushy as long as most of the potato is harder and does grate well.

  8. Brock says

    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.

Trackbacks

  1. […] 6. Spaghetti Squash Tater Tots Spaghetti squish not usually creates a tasty gluten-free alternative to pasta, it also provides a hearty, fiber-rich bottom of these tater tots. Spaghetti squish takes good to a accumulation of flavors so it’s easy to hide into probably any food. Have a prohibited tots celebration and wow your guest with these super tasty bites. Photo and recipe: Isadora / She Likes Food […]

  2. […] 6. Spaghetti Squash Tater Tots Spaghetti squash not only makes a delicious gluten-free alternative to pasta, it also provides a hearty, fiber-rich base of these tater tots. Spaghetti squash takes well to a variety of flavors so it’s easy to sneak into virtually any food. Have a hot tots party and wow your guests with these super delicious bites. Photo and recipe: Isadora / She Likes Food […]

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