Well, they’ve done it again. First Julie and Charles won me over to team okra with their recipe in Paleo Comfort Foods, one of the very first paleo cookbooks to arrive on the scene. Now they’ve turned me on to a new way to eat spaghetti squash, another one of my least favorite vegetables. I have to admit, spaghetti squash has a texture that really doesn’t appeal to me (I have a pretty strong gag reflex,) but combining them with bacon and frying them up into fritters not only impressed me, but my kids gobbled them down too! I’ve already made the recipe three times! Their new book, Weeknight Paleo, just came out and it’s full of simple, easy and delicious paleo meals that anyone can make in a flash.
I see it all the time. When folks are new to a paleo-type diet, and like to cook, they sometimes go nuts with fancy recipes. They can quickly become overwhelmed and give up. By taking it slow, using simple ingredients, and not making too big a fuss about meals, your intro to paleo can be much more manageable. In fact, for the first two weeks, I recommend all of my nutrition clients do this: Breakfast – 3 egg omelet with veggies, Lunch – Big salad with 4-6 ounces of fish, chicken or beef, lots of fresh veggies, and top it off with half an avocado and a simple lemon and olive oil dressing, Dinner – a sweet potato, 4-6 ounces of meat, and fill the rest of the plate with leafy greens. Then, once they’ve got the hang of it, they can experiment with exotic recipes to mix it up. Weeknight Paleo is a great guide to those new to the diet, looking for easy to follow dishes that are compliant and taste great. Their second book, Quick and Easy Paleo Comfort Foods is also full of great ideas, like these Paleo Curry Zucchini Noodles. I actually use the sauce from this dish in lots of veggie dishes.
Before you begin, you’ll need to have some pre-cooked bacon and roast a spaghetti squash. To do this, simply slice the sucker in half lengthwise. Scoop out the seeds with your hands or a spoon, drizzle with a little olive oil and sprinkle with salt and pepper. Place it cut side down on a baking sheet lined with parchment paper and roast for 40-50 minutes in a 375 degree F oven. When it’s done, allow to cool then remove the insides with a fork. One squash will produce more “spaghetti” than you’ll need for this recipe, so have the leftover with your favorite meat sauce!
I added some cilantro to the fritters, and also think the addition of red thai curry paste would taste great! I’m a terrible food photographer, so here is the pretty end result from their cookbook. Mine kinda looked like that!
- 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
- 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.
The best thing about this book? Julie and Charles are starting a FARM! Your purchase will help fund their new adventure, which I couldn’t support more. I’ve hung with these guys at numerous events, and consider them among my favorite people out there. I wish them the best of luck and can’t wait to visit!