Recipe: Spaghetti Squash Fritters (using bacon and onion)

SPAGHETTI SQUASH FRITTERS

"This recipe is inspired by one in Mollie Katzen's book: The Vegetable Dishes I Can't Live Without."



Makes about 1 dozen fritters
Prep time: 10 minutes (not counting time to cook spaghetti squash)
Total time: 25 minutes

3 cups cooked spaghetti squash, strands separated (from 1 large squash)
1/3 cup arrowroot starch or flour
1/2 teaspoon salt
1 green onion, sliced
4 slices bacon, cooked and crumbled
3 large eggs
1 to 2 tablespoons coconut oil or cooking fat of your 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 starch (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 fritters 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.

VARIATIONS:
- Make it a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper.
- We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters.

Source: Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals by Julie and Charles Mayfield (William Morrow; February 21, 2017)