Active Time

　　10 minutes (not counting time to cook spaghetti squash)

　　Total Time

　　25 minutes

　　This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

　　

Ingredients

Makes about 1 dozen fritters

　　3 cups cooked spaghetti squash, strands separated (from 1 large squash)

　　1/3 cup arrowroot starch/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

　　

Step 1

Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.

　　

Step 2

Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.

　　

Step 3

Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.

　　

Step 4

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.

　　

Step 5

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.

　　From Weeknight Paleo: 100+ Easy and Delicious Family-Friendly Meals © 2017 by Julie & Charles Mayfield. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.