Parmesan basil croquettes with pesto aioli

Put that leftover squash to good use in this delicious croquette recipe. Crunchy, cheesy and oh-so moreish, these bites are perfect for entertaining. Serve with pesto aioli for a tasty finishing touch

By Sophie Gray
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 cup cooked spaghetti squash
  • 1 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 cup parmesan cheese, grated
  • 1/4 cup fresh basil leaves, chopped
  • salt and pepper
  • cooking spray
Pesto aioli
  • 2/3 cup store-bought aioli
  • 2 tablespoon store-bought basil pesto


  • 1
    Preheat oven to 200°C. Use a fork to loosen the squash into threads and place in a mixing bowl. Add the breadcrumbs, egg, cheese and basil and season. Stir with a fork to combine.
  • 2
    Use your hands to shape the mixture into plum-sized portions, then mould into barrel shapes and place the croquettes on a metal baking tray. Spray with cooking spray.
  • 3
    Bake for 15 minutes until golden then turn and bake a further 8-12 minutes until golden on both sides.
  • 4
    Make the pesto aioli (see below). Serve the basil croquettes with the pesto aioli as a dipping sauce.
Pesto aioli
  • 5
    Combine the aioli and pesto and mix.


The croquettes can be served instead of potatoes as a vege side dish, or use in place of nuggets as a finger food option for kids. This is a good way to use leftover cooked squash. If you are preparing squash from scratch, halve the squash, remove seeds and sprinkle with salt. Stand upside-down to drain for 15 minutes to release excess moisture, then wipe with paper towel. For best results, oven roast uncovered, cut-side up, at 200°C for 40 minutes. You can also microwave on HIGH for eight minutes – then continue in one minute increments until the squash 'gives' when gently squeezed. Remove the strands with a fork. One large cooked spaghetti squash will yield around 4 cups.