• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
This Mess is Ours logo
  • Recipes
    • All Recipes
    • The Blog
  • Dog Life
    • Dog House Home
    • Dog Food Recipes
  • Shop
    • Snack + Supplies
      • Gluten Free (Snacks + More)
      • Kitchen Essentials
      • Lunchbox Gear
      • Pantry Staples
      • Cookbook Faves
  • About
    • My Story
    • Web Stories
    • As Seen On ATL+CO
    • PORTFOLIO
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Dogs
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Recipes

    Hot Water Cornbread Stuffed With Spaghetti Squash (Gluten-Free and Vegan)

    Tweet
    Pin1
    Share
    1 Shares

    If you are a true Southerner then you know about a little dish we like to call Hot Water Cornbread. My grandmother used to make batches of the crispy little fritters when we visited and I would literally eat my weight in them. I had forgotten all about them until recently, when I was staring at a spaghetti squash that I picked up at Burt's Pumpkin Patch trying to figure out how the heck I was going to use it. I know, random jump from spaghetti squash to hot water cornbread. Let me explain...

    Although Eliza is a pretty great eater there are a few vegetables that she just can't seem to get into. Spaghetti squash was ruined for her when I served it alongside marinara sauce a few years ago. Sure it's a pretty common way of serving the squash, but when you tell a little kid that there will be spaghetti squash with marinara they tend to tune out the squash part and get really freaked out when their beloved bowl of noodles is replaced by stringy squash. Trust me on that one! I have learned over the years that sometimes I can sneak an ingredient back in on her and then fess up later after she has admitted that she likes the new dish. Depending on how big of a success the new veggie dish is determines if she will be willing to try that particular type of food prepared in other ways in the future. Sneaky huh?!

    So as I was preparing for "Operation: Sneaky Spaghetti Squash" I kept coming back to hot water cornbread. Little corn fritters drizzled with maple syrup...like a cross between a corn muffin and a really hearty pancake of sorts. Maybe I could add the roasted spaghetti squash to the batter; this was also a ploy to make myself feel better for shamelessly serving my family cornbread fritters fried in oil. *Still feel a little guilty about that one! How guilty can you feel when you stuff the fried fritter with veggies? *Made me feel a little better! 

    I decided to take the plunge and go all the way for a decadent spaghetti squash feast and to my elation it paid off! Eliza's new found adoration of spaghetti squash led to a dinner filled with her suggesting other possible ways we could prepare it that don't include an oil bath. Another bonus was that Kash and Todd loved the spaghetti squash both ways! Simply roasted with olive oil, salt, pepper, and a little brown sugar and in disguise as hot water cornbread. I served these delectable little cornbread cakes with roasted apples and a side of baked, not fried, hash browns.

    Do you have any unconventional ways that you use veggies so that your kids will eat them? I would love to hear about them!

    Roasted Spaghetti Squash
    1 spaghetti squash, cut in half lengthwise, seeds removed
    Olive oil
    2 Tbsp. light brown sugar
    Salt and pepper to taste

    Preheat oven to 375°F. Cut the squash in half and remove the seeds; rub each half with olive oil and sprinkle with salt and pepper and 1 Tbsp.of the brown sugar each. Rub the spices into the squash to evenly distribute them and then place the halves, cut side down, on a rimmed baking sheet lined with parchment paper.Roast until tender, about 35-45 minutes, remove from the oven and allow the squash to cool enough to handle. Scrape squash with a fork to remove flesh in long strands.

    Hot Water Cornbread stuffed with Roasted Spaghetti Squash
    Makes 12 3" patties
    1 cup roasted spaghetti squash
    2 cups gf cornmeal
    1 ½ cups boiling water
    2 tsp. kosher salt
    2 tsp. white sugar
    2 Tbsp. Earth Balance or butter
    Sunflower oil for frying

     In a medium bowl, combine cornmeal, salt, and sugar. Add the butter or Earth Balance to the boiling water and stir until it melts. Add the water and Earth Balance to the cornmeal mixture and stir until combined. *The mixture will seem like there is not enough water, just keep mixing until all of the corn meal is incorporated. Add the roasted spaghetti squash to the mixture and mix well.

    Pour the sunflower oil to a depth of ½ inch in a large cast iron skillet and heat to 375° F.

    Shape cornmeal mixture into patties using a heaping tablespoon or a large soup spoon as a measuring guide. Fry each in the hot oil, turning once, until crisp and golden brown, about 5 minutes. Remove from the hot oil to a plate lined with paper towels to drain. Immediately sprinkle with coarse kosher salt to season. Serve at once with maple syrup or honey.

    You May Also Like

    • prepared spaghetti squash in a cast iron side dish garnished with chopped parsley. a glass of red is in the background
      Spaghetti Squash - The Best Way To Cook It Perfectly
    • pouring chocolate sauce over ice cream
      The Best Hot Fudge Sauce Recipe To Try Now
    • IMG_4606
      A Fantastic Fig and Vodka Cocktail Recipe
    « Maple Apple Pavlova (Gluten and Dairy Free)
    Roasted Acorn Squash Stuffed with Wild Rice Salad (Gluten-Free and Vegan) »

    Reader Interactions

    Comments

    1. Tomie says

      January 13, 2018 at 2:25 pm

      What do you think about using sweet potatoes instead of the squash? I am trying to omit the sugar.

      Reply
      • thismess says

        January 14, 2018 at 2:57 am

        I think it would definitely taste different, but it would still be delicious!

        Reply
    2. Carrie says

      April 25, 2013 at 2:01 am

      This is fabulous! I made a modified version of this for my family and posted about it on my blog. I also used the idea to modify breakfast pancakes, which I included in the same post. Your recipes look delicious! Can't wait to read more.

      You can check out my post - I gave you all sorts of credit for the recipe! http://cradlerockingmama.com/hot-water-cornbread-surprise-veggie-breakfast-pancakes/

      Reply
    3. Helen says

      November 12, 2012 at 2:55 pm

      I made this the other night. I forgot to buy the squash so i didnt use it, and my creative son decided that we should add blueberries. they came out awesome. I think when i make it again, i will also mix mozzerella cheese into the stuffing. All in all a great recipie and easy to make. A good one for working with kids too.

      Reply
      • admin says

        November 13, 2012 at 8:08 am

        Blueberries are a great idea Helen!!! I am going to have to give that a try, I am so glad that you liked the reipe.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    EXCLUSIVE FROM GARDYN

    GET $100 OFF YOUR GARDYN ORDER - EXCLUSIVELY FROM THIS MESS IS OURS x GARDYN.

    USE PROMO CODE: THISMESSISOURS

     

    TRENDING

    • two glasses of homemade soda with cherrys in them next to a small bowl of prunesHow To Make Cherry Dr. Pepper Soda At Home
    • TMIO Green Salad with Crispy Panela Salad topper-01A Crunchy Salad Topper with Panela Cheese & Pistachio
    • A large chopped salad in a green bowl.Chopped Salad Recipes Are Famous, Here's Why They're…
    • brown dog eating a fish on grassWe Love Fish But Can Dogs Eat Fish?
    • A pita bread stuffed with lettuce, tomatoes, red onion, tzatziki, and shredded Greek chicken.The Greek Chicken Recipe We Can't Stop Eating
    • Apricot Mango Mostarda in a serving bowl.Your New Favorite Condiment; Apricot Mango Mostarda

    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Privacy Policy · Shop Policy

    Copyright © 2025 / This Mess Is Ours
    Lunch Monsters is a TM of This Mess Is Ours.

    This website uses cookies in order to provide you the best experience possible. Please accept cookies for optimal performance.AcceptNoPrivacy policy