Spaghetti Squash Fritters
['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']
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; 1/4 cup per fritter works well.
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.
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