Thank you to my mother-in-law for introducing me to spaghetti squashes. They are so unbelievably versatile and a great alternative to white pasta. With my diagnosis of PCOS, I have to stay away from white grains as much as possible. Even with whole wheat grains, I would have to pair it with a protein and healthy fat to slow down the absorption rate so my body doesn’t mess with my insulin levels. When I can find alternatives to white grains that taste great, I am happier than duck in a pond. 😉
- 2 Eggs
- Spray Oil
- 1/3 cup Flour
- 3 cups Spaghetti Squash
- 1/2 cup Parmesan Cheese
- 1/2 teaspoons Salt
- 3 and 2 chopped Green Onions, separated
- 5 pieces of Bacon, cooked and chopped
- 2 tablespoons Olive Oil
- Plain Greek Yogurt
Step 1: Preheat oven to 425 Fahrenheit.
Step 2: I like to cut off the end of the squash in order to stabilize it while cutting it in half. Scrape out the seeds. Spray oil on the cut side and sprinkle with salt. Place face down on a baking sheet lined with foil.
Step 3: Bake for about 30 minutes or until a fork can easily pass through the skin. Let cool.
Step 4: Scrape squash with a fork to remove the spaghetti.
Step 5: Wrap squash in a clean towel or cheese cloth and squeeze out excess liquid.
Step 6: Beat two eggs until frothy. Add flour and mix to combine.
Step 7: Mix in squash, bacon, parmesan cheese, 3 chopped green onions and salt.
Step 8: Heat a skillet on medium-high heat and then add olive oil. Spoon about a tablespoon of the batter into the oil and cook four about 1-2 minutes on each side.
Step 9: Remove from oil and let cool on a cookie rack.
Step 10: Top with greek yogurt and last two green onions. Eat and Enjoy!