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!
Bacon & Chive Spaghetti Squash Fritters With Roasted Garlic Aioli
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 tablespoon chives, minced
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.
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