Gramps' Recipes

Spaghetti Squash Tortillas / Tostadas

Flat-Top Grill & Burger Press Method
Makes 6 tortillas • About 5–6 inches each
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Spaghetti squash tortillas and tostadas served as tacos and open-faced tostadas

Ingredients

  • 2 cups cooked spaghetti squash, squeezed extremely dry
  • 1 cup shredded part-skim, low-moisture mozzarella
  • 2 tablespoons grated Parmesan
  • 1 large egg white
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder (optional)
  • Cooking spray or a very small amount of oil

Directions

  1. Prepare the Squash

    Cook and cool the spaghetti squash. Put it into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Measure 2 cups after squeezing. Cut through the strands several times so they are roughly 1–2 inches long.

  2. Mix

    Using a stand mixer with the paddle attachment, add the squash, egg white, Parmesan and seasonings. Mix on LOW for about 15 seconds. Add the mozzarella and mix on LOW another 10–15 seconds, just until combined. Do not overmix.

  3. Heat the Flat Grill

    Preheat the flat-top grill to 325°F. Apply a very light coating of cooking spray or oil.

  4. Form with the Burger Press

    Place about 1/3 cup of mixture on the hot grill. Put a square of parchment paper on top of the mixture. Use the burger press to flatten it to 5–6 inches across and about 1/8 inch thick. Lift the press and immediately peel off the parchment. The parchment is only used as a barrier for pressing; the tortilla cooks directly on the grill.

  5. Brown

    Leave the first side completely alone for 5–7 minutes. The mozzarella needs time to brown and form a crust. Test an edge with a thin, wide spatula. If it does not release easily, give it another minute or two. Once golden brown and releasing cleanly, flip and cook the second side for 4–6 minutes.

Choose Your Finish

For Soft Tortillas

Remove when browned but still flexible. Cool briefly on a wire rack before serving.

For Crispy Tostadas

After cooking both sides, reduce the griddle to 275–300°F. Continue cooking another 3–6 minutes per side, flipping occasionally, to drive out moisture without burning the cheese. Transfer to a wire rack; they will crisp more as they cool.

For Hard Taco Shells

Cook until browned but still flexible. While warm, drape over a taco-shell rack and bake at 350°F for about 5–10 minutes, until crisp. Let cool in the taco shape.

Freezing & Reheating

For the most versatility, freeze them flat. Cook through the regular tortilla stage but do not do the final tostada crisping. Cool completely on a wire rack, stack with parchment or wax paper between each tortilla, and place in a freezer bag. Freeze for up to 3 months.

Reheat directly from frozen on the flat grill at 300–325°F or in a 375°F air fryer for several minutes.

Approximate Nutrition — Per Tortilla

NutritionAmount
Calories~100
Protein~9 g
Total carbohydrates~5 g
Fiber~1 g
Net carbohydrates~4 g
Fat~5 g
Saturated fat~3 g