Bacon & Chive Spaghetti Squash Fritters With Roasted Garlic Aioli


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!



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5 Responses

  1. megtherhn
    | Reply

    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!

    • livinglovingpaleo
      | Reply

      That's such a great idea to freeze spaghetti squash, Meg! I always have so much leftover too!

  2. Jessica
    | Reply

    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

    • livinglovingpaleo
      | Reply

      Great tip for newbies, Jessica! I'll add that to the recipe so that there isn't any confusion! 🙂

  3. Susan
    | Reply

    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!

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