Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon of fine salt)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 1 heaping cup cooked spaghetti squash (very well-drained (6 oz)*)
  • 1/4 cup almond flour (blanched, finely ground)
  • 1/4 cup grated parmesan
  • 2 tablespoons butter

Instruction

  • In a medium bowl, lightly beat the egg, kosher salt, black pepper, garlic powder, and thyme. Add the squash, the almond flour, and the parmesan. Mix well with a fork to combine.
  • Heat the butter in a large, 12-inch nonstick skillet over medium heat.
  • Spoon the spaghetti squash mixture onto the skillet, measuring 1/4 cup per fritter. Lightly flatten with a spatula. Cook until golden brown, about 3 minutes per side. Flip them carefully - they're delicate.  
  • Serve immediately, topped (if desired) with sour cream.