1 spaghetti squash
2 eggs (whisked)
Sea salt and freshly cracked pepper
1 handful fresh sage leaves, chopped finely
1-2 tablespoons ghee (home-made), coconut oil or light olive oil
- Pre-heat the oven to 200 degrees Celsius. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub with a little ghee or olive oil. Sprinkle with a little sea salt and freshly cracked pepper.
- Place the spaghetti squash cut side down on a baking tray lined with baking paper.
- Cook for 30 – 45 minutes until you can easily pierce the squash with a fork.
- Remove from oven and let it cool down. Using a fork, scrape out all the flesh and place into a large colander over a sink. Squeeze as much liquid as you can from the spaghetti squash flesh. Take the spaghetti squash and place in a clean tea towel. Twist the tea towel to remove all the remaining liquid (there will be quite a lot of liquid that comes out).
- Place the spaghetti squash flesh, eggs and sage leaves into a bowl and mix well to combine. Add a little more sea salt and freshly cracked pepper.
- Heat the ghee, coconut oil or light olive oil in a large fry pan over medium –high heat. Add spoonfuls of the mixture and cook until golden brown. Flip and cook on the other side.
- Drain on paper towel.
- Makes approximately 8 fritters. These can be frozen to be used later on. You can easily heat these fritters up in the microwave or you can even put them in the toaster.