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Spaghetti Squash Fritters

Spaghetti / Squash / Beef

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Spaghetti Squash Fritters

Written by Dr. Kellyann Petrucci

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Prep time: 10 min • Cook time: 5 min • Yield: 4 servings


  • 1/2 onion, finely minced
  • 1/2 cup almond flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 spaghetti squash, roasted and shredded (about 4 cups) 
  • 1 to 2 tablespoons coconut oil


  1. In a large bowl, mix onion, almond flour, eggs, salt, and pepper with a whisk until combined. Squeeze any excess moisture from the squash with a clean dish towel or paper towels, add to the bowl, and mix well. Allow the batter to rest 10-minutes.
  2. Place 1/2 tablespoon coconut oil in a nonstick skillet and heat over medium-high heat until the oil is melted and shimmers. Swivel the pan to coat the bottom. 
  3. Drop 1/4-cup servings of batter into the pan, making sure they don’t touch. Cook until browned on the bottom and starting to set, about 4- to 5-minutes. Flip gently and cook the other side until browned, an additional 3- to 4-minutes.
  4. Cook in batches, adding more coconut oil to the pas as necessary. Serve hot. 

Tip: These fritters are great topped with browned ground beef or lamb, served with Hearty Chili or enjoyed alongside grilled meats. 

If you would like a copy of my Meals in Minutes document – click link below!

Click Here to Download Meals in Minutes!

Vary It! Substitute shredded zucchini for the spaghetti squash!