Bacon Spaghetti Squash Fritters
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 eggs
- salt and pepper to taste
- 1/3 cup cassava flour
- 3 cups cooked spaghetti squash wrung out
- 1 cup raw cheddar cheese shredded (optional)
- 1-2 tablespoons hot sauce (i used frank's)
- 6 slices of bacon cooked and diced
- fat for cooking
- Carbohydrate 5.95528125 g
- Cholesterol 1.8375 mg
- Fat 0.555375 g
- Fiber 0.81374998614192 g
- Protein 1.90415625 g
- Saturated Fat 0.287775 g
- Serving Size 1 1 Serving (104g)
- Sodium 205.081946614583 mg
- Sugar 5.14153126385808 g
- Trans Fat 0.0497343749999999 g
- Calories 34 calories
Bacon Spaghetti Squash Fritters: A Quick and Tasty Weeknight Meal
As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to make. Life is crazy, and sometimes the last thing I want to do after a long day is spend hours in the kitchen. That’s why I absolutely adore this Bacon Spaghetti Squash Fritter recipe. It's surprisingly quick, incredibly flavorful, and a fantastic way to sneak in some extra veggies. The best part? It's versatile enough to adapt to whatever ingredients you have on hand.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and lengthy prep times. This recipe is all about getting those delicious fritters onto the plate efficiently. The combination of sweet spaghetti squash, savory bacon, and a hint of spice is utterly addictive. My kids devour these, and even my picky husband asks for seconds! I often serve them alongside a simple salad for a complete and satisfying meal.
What I love most is the flexibility. Sometimes I swap the cheddar for mozzarella, or even Monterey Jack, depending on what I have in the fridge. If I’m feeling adventurous, I’ll add a sprinkle of different herbs, maybe some chives or even a pinch of red pepper flakes for extra kick. The base recipe, however, remains a winner, providing a consistent deliciousness that my family craves.
Making it your own: One thing I encourage is experimentation. Feel free to adjust the spices to your preference. If you’re not a fan of hot sauce, simply omit it, or substitute with a dash of your favorite BBQ sauce. The bacon adds a delightful smoky element, but you could easily swap it for some cooked chorizo or even crumbled Italian sausage for a different flavor profile. The possibilities are truly endless!
Beyond the dinner table: These fritters are incredibly versatile and aren't just for dinner. They make a fantastic addition to brunch, served alongside eggs and maybe some fresh fruit. You could even pack them in your lunchbox for a satisfying and protein-packed midday meal. They’re surprisingly robust and hold up well, making them an ideal choice for meal prepping.
Time-saving tips: To make this even quicker, I often cook the bacon the day before and store it in the fridge. This drastically reduces the prep time. Also, roasting the spaghetti squash ahead of time is a game-changer. You can do this on the weekend and store it in the fridge, ready to be incorporated into the fritters during the week. These little tricks help transform a delicious dinner into a breeze.
I’ve found this recipe to be an absolute lifesaver on busy weeknights. It’s the kind of recipe that allows for improvisation and flexibility without compromising on taste or quality. This is comfort food at its finest, a warm hug on a plate, served up quickly and easily. So go ahead, give this recipe a try. Your family will thank you for it!
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Enjoy them as part of a brunch spread.
- Pack them in your lunchbox for a satisfying midday meal.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Use them as a topping for soups or stews.
Ingredients you might need:
- Eggs
- Cassava flour
- Spaghetti squash
- Cheddar cheese (or any cheese of your choice)
- Hot sauce (or BBQ sauce or other spice)
- Bacon (or chorizo, sausage, etc.)
- Cooking fat (bacon fat, coconut oil, etc)
Step-by-step
- Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Remove as much liquid as possible.
- In a large bowl, using electric mixer, beat 3 eggs on high speed for 1-2 minutes.
- Add cassava flour and continue beating for about 30 seconds to combine.
- To the same bowl, add spaghetti squash, raw cheddar cheese, and hot sauce.
- Mix well until all the mixture has uniform consistency, add chopped bacon and mix.
- Heat a large cast iron skillet on medium-high heat until VERY hot.
- Add cooking fat to hot pan (bacon fat, duck fat, coconut oil, butter).
- Spoon a heaping tablespoon of the batter for each fritter and drop on the skillet (~3 inches).
- Shape your fritter using a spatula and flattening them out.
- Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.
- Flip fritters to the opposite side, reduce heat to medium, and cook 2-3 more minutes.
- Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (ensure bottom isn't burned, remove if too dark).
- Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).
- Serve and enjoy!
