Spaghetti Squash Fritters - Weeknight Paleo
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Serves: 1 dozen fritters
  • 3 cups cooked spaghetti squash
  • ⅓ cup arrowroot starch/flour
  • ½ teaspoon salt
  • 1 green onion
  • 4 slices bacon, cooked and crumbled
  • 3 large eggs
  • 1 to 2 tablespoons coconut oil or cooking fat of your choice
  1. Place the squash in a large bowl. If it's too moist, wrap it in some paper towels and squeeze out the excess liquid.
  2. Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
  3. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
  4. 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.
  5. 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.
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