- 2 eggs
- 1/3 cup almond flour
- 3 cups squash, cooked and wringed out
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 + 1/8 teaspoons salt
- 3 onions, chopped
- 5 bacon strips, cooked, drained, and chopped
- 2 tablespoons olive oil
- 2 green onions, chopped
- dollop of Greek Yogurt
- 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. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
- Wring out the spaghetti squash by wrapping portions of it in paper/cloth towels and squeezing hard with your hands over the sink. Try to get rid of as much liquid as you can.
- 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. Only then add oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful 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. 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.
Recipe and pic from Juliasalbum.com