3 cups spaghetti squash
1/3 cup flour
1/2 cup parmesan cheese
3 green onions
5 strips of bacon (I used already cooked bacon pieces, about 1/4 cup)
2 tbsp. olive oil
1. To prepare the spaghetti squash, cut it in half, dig out the seeds in the middle, place each half face down on a baking sheet and cook in a 425 degree Fahrenheit oven for 50 minutes. When you take it out, let it cool before working with it. After it is cooled, wring it out in paper towels, as there is a lot of water in the squash.
2. To make the fritters, beat the eggs with a hand mixer for 2 minutes. Add flour and mix another 30 seconds. Then with a spoon, mix in the spaghetti squash, parmesan cheese, green onions and a sprinkle of salt. Stir until it is combined, then add the bacon and stir well.
3. Heat the oil in a skillet, spoon tablespoons of the batter on the skillet and flatten out to make a patty. Cook for a 5 minutes on each side.
4. Top with sour cream (or plain Greek yogurt) and more green onions if you choose.