5 bacon strips, cooked, drained of fat, and chopped
2 tablespoons olive oil
For garnish-
2 green onions, chopped
dollop of Greek Yogurt
Instructions
1. 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.
2. 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.
3. Heat a large skillet on high-medium heat until VERY hot. Only then add olive 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. 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).
4. Serve as is, or top with the dollop of Greek yogurt and chopped green onions (delicious if
served this way!).
Originally Submitted
1/9/2015
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