Ingredients

• 3 cups cooked spaghetti squash, strands separated (from 1 large squash)
• 1/3 cup arrowroot starch/flour
• 1/2 teaspoon salt
• 1 green onion, sliced
• 4 slices bacon, cooked and crumbled
• 3 large eggs
• 1 to 2 tablespoons coconut oil or cooking fat of your choice

Instructions

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; 1/4 cup per fritter works well.
5. When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.