1 to 2 tablespoons coconut oil or cooking fat of your choice
Instructions
Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
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; ¼ cup per fritter works well.
When the fritters are crispy and browned on one side, about five minutes, use a spatula to flip them and continue cooking on the other side until crisped, about five minutes longer. Serve hot.
Notes
Make it a meal by adding some cooked chicken into the fritters and you essentially have a one-dish supper.
Recipe by Sustainable Dish at https://sustainabledish.com/spaghetti-squash-fritters-weeknight-paleo/