Ingredients:
* 3 cups Spaghetti Squash - about 1/2 of the squash
* 5 slices of bacon, cooked crispy
* 2 eggs
* 1/3 cup flour
* 1/2 cup parmesan cheese...if you have freshly grated that is best!
* Chives...I added some from my garden into the mix as well as garnish on top
* Salt to taste
* 2 tbsp EVOO
~ To cook the squash - turn the oven to 425; cut the squash in half lengthwise and scoop out the seeds. Spray the cut sides with a little bit of EVOO cooking spray and then place the cut sides down on a baking sheet. Bake for about 30-40 minutes. Scoop out the strands with a fork and put into a colander so the squash can dry.
~ In a large bowl with an electric mixer, beat the eggs for about 1-2 minutes; then add in the flour and beat for an additional 30 seconds. Fold in the parmesan and chives, and lastly the bacon (crumbled). Add some salt to taste.
~ heat a large skillet over medium-high heat, and once hot, add in the EVOO. With a spoon, scoop some of the mixture...you should be able to make 8 fritters, 4 at a time. Cook on each side for about 2 minutes, or until it is brown. Flip over and cook for another 2 minutes. Serve & enjoy!