Spaghetti Squash Fritters

 A great side dish when the fall squash are in season.

Ingredients

1 spaghetti squash

Salt and Pepper

Olive oil for drizzling

2 large eggs

1/3 cup flour

1/2 cup Parmesan cheese

3 green onions, chopped

5  strips of bacon, cooked crisp and finely chopped

2 Tablespoon avocado oil

Instructions

Preheat the oven to 425 degrees.

Trim both ends from the squash and cut it in half. Scrape out the seeds. Sprinkle inside of squash with salt and pepper, Drizzle with olive oil.  Place cut side down on baking sheet and bake until tender, about 30 - 40 minutes.

Remove from oven and flip both sides over to cool. Using a fork, scrape the flesh of the squash to remove the long strands. Place in a bowl. Take a clean thin towel or cheesecloth and place the squash in it. Squeeze out all the liquid you can. The dryer the squash; the crispier the fritter.

Using an electric mixer, beat the eggs on high speed for about one minute. Add the flour and continue mixing for another 30 seconds.  Add squash, green onion and cheese. Add salt to taste. Mix until you have a uniform consistency. Fold in the bacon.

Heat a large skillet over medium high heat. Add avocado oil. Using a 1/4 cup measure, scoop our squash mixture and add to skillet. Press down slightly to create a pattie. Cook or about 2 minutes per side or until crispy.. Remove to paper towel lined plate and continue with remaining squash mixture.

Sprinkle with additional chives, if desired and serve warm.