Bacon and Spaghetti Squash Fritters with Roasted Red Pepper Sauce recipe

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Ingredients

4 cups cooked spaghetti squash
6 slices Pure Farmland® Bacon - cooked, chopped, fat reserved
4 green onions, white part only, sliced thinly
2 eggs, lightly beaten
½ cup grated Parmesan cheese
⅓ cup all-purpose flour
2 roasted red peppers
4 plum tomatoes, roasted, skins removed
¾ cup almonds, toasted
4 cloves roasted garlic
2 tablespoons sherry vinegar
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
½ cup olive oil
Salt and pepper, to taste

Nutrition Info

447.9 calories
carbohydrate: 21.2 g
cholesterol: 78.1 mg
fat: 35.5 g
fiber: 5 g
protein: 11 g
saturatedFat: 4.9 g
servingSize: -
sodium: 283.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bacon-Spaghetti Squash Fritters: Place spaghetti squash in large bowl. Add bacon, green onions, eggs, and cheese. Stir to combine. Add flour and mix until combined. Form into patties and reserve.

  2. Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2 to 3 minutes per side.

  3. Romesco Sauce: Place all ingredients except oil, salt, and pepper in food processor and pulse to combine. Slowly add in olive oil and season with salt and pepper. Serve alongside the fritters.

Recipe Yield

6 servings

Recipe Note

Sauteed spaghetti squash fritters with bacon served over a rich and creamy romesco sauce.

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