Recipe from Julie & Charles Mayfield Weeknight Paleo
This recipe was shared on the Eatweller’s Slack page by CSA member Louise. She is not the biggest fan of spaghetti squash, but really loved this recipe.
3 cups cooked Spaghetti Squash, strands separated 1/3 cup Arrowroot Starch or Flour
1/2 tsp Salt
1 Green Onion, sliced
4 slices Bacon, cooked and crumbled
3 large Eggs
1 to 2 TB Coconut Oil or cooking fat of choice
Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid. Add the arrowroot or flour, salt, green onion, and bacon and stir to combine well. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well. When the fritter are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot