• Tristan Thibodeau, MSN

YOU GOTTA BE ✨ f r i t t i n’ ✨ KIDDIN’ ME

{Paleo, Whole30, Gluten-Free, Dairy-Free, Added Sugar-Free}

#healthandwellness #goop#paleofoodshare #healthyfoodshare#glutenfree #paleo #huffposttaste#thefeedfeed #cleaneats #eeeeeats#goodmoodfood #eatwholefoods#cleanfoodshare #fitness #foodgram#instagramfood #foodphotography#igfoodie #vscofood #eatclean #bbg#toneitup #buzzfeast #iamwellandgood#whole30 #foodphotography#mindbodygram #glutenfreerecipes#spaghettisquash

I cannot {f r i t t i n'} believe how fast those two days in Cali with my babe @caraskitchen went (thanks for the BEST time doll face) 😭 but what I can believe is that you can make some BOMB ASS fritters from spaghetti squash! WARNING ⚠️ : making these is a bit of a process but it is SO worth it! These fritters last for up to a week in the fridge and are so versatile! ⠀

⠀ They can be used as paleo/low-carb buns for sandwiches, as a breakfast side dish (like I did in the pic above), and more!!⠀ ⠀ ⠀⠀ ✨⠀ ✨⠀ ✨⠀ ⠀ ⠀ How I did it 👉 ⠀ ⠀ - 4 C baked spaghetti squash ⠀ - 3 T coconut flour ⠀ - 3 eggs⠀ - 1 tsp chili powder⠀ - 1 tsp garlic powder⠀ - Salt and pepper ⠀ - Avocado or coconut oil for searing⠀ ⠀ 1. First, drain the baked (450F for 40 minutes) spaghetti squash in a nut milk bag or use cheesecloth. This is SUPER important otherwise you will have soggy fritters....and nobody likes that ⠀ ⠀ 2. Combine all ingredients and add enough oil to have about 1/2” inch in the bottom of a pan and heat to medium-high ⠀ ⠀ 3. Form little cakes about the size of a baseball and once oil is hot, gently lay into oil⠀ ⠀ 4. Cook on each side for about 4-5 minutes or until browned⠀ ⠀ 5. Remove from cooking oil and lay on a paper towel layered plate to remove excess oil. ⠀ ⠀ 6. ENJOY!!!⠀ ⠀ QUESTION: What's your favorite "pain in the ass" dish to make? Mine is definitely these fritters 😂⠀