I’m kind of in love with spaghetti squash these days. We’ve been together for a solid 2 years now, and I just can’t imagine my life without it.
All you have to do is add water and heat, and then voila! You can scrape little spaghetti-like strands of heaven out of a squash. Magic, I tell you.
I’m obviously not obsessed with it in any way… so I wanted to share this super yummy breakfast recipe that I found from Julia’s Album.
This recipe calls for bacon and parmesan (which tastes AMAZING), but I’m sure you creative folk can come up with some other tasty flavor combinations.
If you do, please share with the rest of us 🙂
FUN FACT: Spaghetti squash is a non-starchy vegetable, like spinach, broccoli, and bell peppers to name a few, so it doesn’t count as a source of carbohydrates.
Translation: Eat as much as you want.
Spaghetti Squash Fritters
Recipe and photo courtesy of Julia from JuliasAlbum.com
- 2 eggs
- 1/3 cup gluten-free flour of choice
- 3 cups spaghetti squash, cooked and wrung out (see instructions below)
- 1/2 cup Parmesan cheese, freshly grated (or dairy-free alternative)
- 1/4 + 1/8 teaspoons salt
- 3 green onions, chopped
- 5 bacon strips, cooked, drained of fat, and chopped
- 2 tablespoons coconut oil
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash.
- Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it’s cooked through and soft, and let it cool.
- Flip the squash so that cut side faces up – that will speed up the cooling.
- After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
- Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
- Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later – that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters
- In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes.
- Add flour and continue beating for about 30 seconds to combine.
- To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt.
- Mix very well until all the mixture has uniform consistency.
- Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
- Heat a large skillet on high-medium heat until VERY hot. Then add coconut oil.
- Using a tablespoon, spoon the tablespoon of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder.
- Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium.
- Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.
- When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping.
- Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it’s not burned – if it is too dark, remove fritters from the skillet immediately).
- Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
- Serve as is, or top with the dollop of Greek yogurt and chopped green onions (if desired).