The weather has suddenly changed here in California, which makes me want to make everything FALL!! I love seeing all of the squash that’s popping up at my local farmers market, and spaghetti squash is definitely one of my favorites. Then again, they’re all my favorites. 😉
I had roasted a huge spaghetti squash the other day, and had a bunch of leftovers, and that’s when this idea popped into my head! I wanted to create a different way to use up leftover spaghetti squash, and these turned out so perfect! I hope you love them as much as I do!
Happy cooking!
Bacon & Chive Spaghetti Squash Fritters With Roasted Garlic Aioli
Equipment
- Stovetop
- Oven
Ingredients
For the Aioli:
- 3-4 heads garlic (you'll need ½ cup roasted)
- 2/3 cup avocado oil
- 1 egg (preferably pasture raised)
- 1 teaspoon lemon juice
- 1/2 teaspoon mustard powder
- 3/4 teaspoon sea salt
For the Fritters:
- 2 tablespoons ghee (or leftover bacon fat)
- 2 eggs
- 2 tablespoons coconut flour
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked spaghetti squash threads (I use leftover, cooked spaghetti squash. If you're cooking a spaghetti squash from scratch, follow the directions found HERE)
- 4 bacon strips, cooked and crumbled
- 1 tablespoons chives, minced
Instructions
- Preheat your oven to 425 degrees. Cut off the tops of the garlic to expose the cloves. Brush a large piece of aluminum foil with ghee or coconut oil, and wrap the foil to form a tight pouch. Roast the garlic for 40-45 minutes. Allow the garlic to cool, and then squeeze the pulp from the skin.
- While the garlic is roasting, let's make the fritters! Melt the ghee (or bacon fat) in a large skillet over medium heat. Squeeze the spaghetti squash to remove excess water, if needed. Place the eggs, coconut flour, salt and pepper into a large bowl. Whisk to combine, making sure there aren't any clumps. Add the remaining ingredients and stir well to combine.
- Use a ¼ cup measuring cup to scoop the fritter batter into the pan. Cook for 3-4 minutes per side, or until golden brown.
- Place the avocado oil, egg, lemon juice, mustard powder and sea salt into a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Add ½ cup of the roasted garlic and blend once more to combine.
- Enjoy!!
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mmmmmmm i shall make these sooooon! i always have to freeze some spaghetti squash after roasting one – they always give me WAY TOO MUCH spaghetti squash! this would be great to do with my leftovers!
That’s such a great idea to freeze spaghetti squash, Meg! I always have so much leftover too!
This is probably obvious to most people, but just in case there’s other fellow newbies out there….. you have to cook the spaghetti squash before you can get the strands. I ended up microwaving mine for 15ish minutes after realizing when I went to scoop it that it wasn’t going to work
Great tip for newbies, Jessica! I’ll add that to the recipe so that there isn’t any confusion! 🙂
These are so delicious! I have made them once – but don’t remember how many fritters the recipe made – going to make them again! I have two in the morning with an egg on top! YUMMY!