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. 

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. 

What are your favorite ways to use spaghetti squash?