Spaghetti Squash Fritters
One of the most popular recipes in Weeknight Paleo, by Julie and Charles Mayfield, these fritters are a tasty Paleo comfort food.
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- 3 cups cooked spaghetti squash
- 1/3 cup arrowroot starch/flour
- ½ tsp. salt
- 1 green onion, sliced
- 4 slices bacon, cooked and crumbled
- 3 large eggs
- 1–2 Tbs. coconut oil (or cooking fat of your choice)
Place squash in large bowl. If it’s too moist, wrap in paper towels and squeeze out excess liquid. Add arrowroot starch/flour, salt, green onion, and bacon, and stir to combine. Whisk eggs in a small bowl, add to the squash mixture, and stir to combine.
Heat large skillet over medium heat. Add enough oil to coat pan, and when it’s hot, spoon squash mixture to form fritters of your desired size; ¼ cup per fritter works well.
Cook about 5 minutes, until fritters are crispy and browned on one side. Flip and continue cooking about 5 minutes more. Serve hot.
- Calories 70
- Carbohydrate Content 6 g
- Cholesterol Content 50 mg
- Fat Content 3.5 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 170 mg
- Sugar Content 1 g