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You are here: Home / Recipes / 30 Minutes or Less / Bacon Spaghetti Squash Fritters

Bacon Spaghetti Squash Fritters

April 25, 2016 By Shannah Coe 16 Comments

I am a huge fan of spaghetti squash. I didn’t discover it until just a few years ago but we eat it all the time here. I don’t typically use it as a spaghetti replacement but love using it in things like spaghetti squash egg muffins or bacon spaghetti squash fritters. 

Bacon Spaghetti Squash Fritters

These make a great appetizer or side dish. I added cheese to mine but you could easily leave it out if you prefer to stick to a more paleo style. 

Bacon Spaghetti Squash Fritters:

1 small spaghetti squash, cooked and shredded
2 eggs, lightly beaten
1/3 cup coconut flour
6 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese, optional
Salt and pepper
Oil for cooking

Let’s Make It:

In a large bowl, combine spaghetti squash, eggs, flour, bacon, cheese, salt and pepper. Stir well to combine. 

In a large skillet, heat 1-2 Tbsp oil over medium heat. Once hot, add 1/4 – 1/3 cup of spaghetti squash batter to pan and cook for 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown. Remove from pan and drain on paper towels. 

These are one of my favorites things to eat right now. We use them as a side dish or a quick snack. If you don’t have shredded cheddar on hand, you could either leave out the cheese or substitute your favorite cheese instead. The next time I make these spaghetti squash fritters I think I might try some Gruyere in them. 

Bacon Cheddar Spaghetti Squash Fritters Bacon Cheddar Spaghetti Squash Fritters

Bacon Cheddar Spaghetti Squash Fritters

What are your favorite ways to use spaghetti squash? 

Bacon Cheddar Spaghetti Squash Fritters
2016-04-25 00:27:34
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Ingredients
  1. 1 small spaghetti squash, cooked and shredded
  2. 2 eggs, lightly beaten
  3. 1/3 cup coconut flour
  4. 6 slices bacon, cooked and crumbled
  5. 1/2 cup shredded cheddar cheese, optional
  6. Salt and pepper
  7. Oil for cooking
Instructions
  1. In a large bowl, combine spaghetti squash, eggs, flour, bacon, cheese, salt and pepper. Stir well to combine.
  2. In a large skillet, heat 1-2 Tbsp oil over medium heat. Once hot, add 1/4 - 1/3 cup of spaghetti squash batter to pan and cook for 2-3 minutes. Flip and cook for another 1-2 minutes or until golden brown. Remove from pan and drain on paper towels.
By My Suburban Kitchen
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: 30 Minutes or Less, Appetizers, Cooking, food, Gluten Free, Recipes, Side dishes, Special Diet

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Comments

  1. lorraine Williamson says

    May 1, 2016 at 1:22 pm

    this looks yummy can’t wait to try it thanks for sharing

    Reply
    • Merrill Hill says

      December 5, 2020 at 7:40 am

      I made this, but found the coconut flour was unnecessary as it formed clumps of “paste” which wasn’t very nice. This recipe would be much better without it.

      Reply
  2. Beverly says

    May 5, 2016 at 3:43 pm

    What a great side dish and rather healthy. Does bacon count?
    Thanks for sharing at Turn It Up Tuesday,
    Bev

    Reply
  3. Mother of 3 says

    May 7, 2016 at 9:27 am

    These sound so yummy and easy! I am always looking for new ways to cook spaghetti squash! I just love it so much and this is something “new” I had not heard of. Can’t wait to try it. Pinning this recipe for sure.

    Reply
  4. Frugal Hausfrau says

    May 9, 2016 at 9:37 pm

    My sister would be just wild about these – so delish and healthy but just a little different, too! Looks delish and thanks for sharing on Throwback Thursday!

    Mollie

    Reply
  5. Em says

    October 25, 2018 at 10:26 am

    Can you use a different flour to coconut flour?

    Reply
    • Shannah Coe says

      October 25, 2018 at 6:33 pm

      You could use regular flour if you want.

      Reply
  6. Pamela Bagley says

    September 11, 2019 at 4:20 pm

    I don’t know if I am posting this twice or not. I didn’t see any nutritional values. Did I miss this?

    Reply
    • Shannah Coe says

      September 21, 2019 at 3:58 pm

      The online nutritional value calculators vary widely in their accuracy. Typically, I do not list nutritional values for my recipes for this reason. Recommend using your favorite trusted calculator to get nutritional values.

      Reply
  7. Thai food says

    July 11, 2020 at 5:15 am

    Hi Auther!
    Great suggestions!You’re totally right! Thanks for such an amazing post.
    Regards:
    Thai Food Near Me

    Reply
  8. Jennifer says

    October 9, 2020 at 2:26 pm

    How many cups of squash do you use?

    Reply
    • Shannah Coe says

      October 24, 2020 at 11:52 am

      It is usually 2-3 cups of squash.

      Reply
  9. Monica says

    November 12, 2021 at 12:22 pm

    Can this be done in an air frier?

    Reply
    • Shannah Coe says

      January 24, 2022 at 8:33 pm

      I haven’t tried it but I am betting they could be made using an air fryer.

      Reply
  10. Leslie Norton says

    April 14, 2022 at 7:55 pm

    Can this be reheated?

    Reply
    • Shannah Coe says

      January 23, 2023 at 7:59 pm

      Yes.

      Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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