Bacon Spaghetti Squash Fritters

Ever wondered how to cook spaghetti squash? Let me show the best way ever: Bacon Spaghetti Squash Fritters with Parmesan. These little spaghetti squash cakes are crazy good!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually ½ or ⅔ of a whole spaghetti squash. First 6 steps describe how to roast spaghetti squash in the oven (this can be done 1 or more days in advance):

Step 2

Preheat oven to 425 Fahrenheit.

Step 3

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Step 4

Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

Step 5

Important: Wring out the roasted spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

Step 6

Roasted spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

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