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



  1. 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.
  2. Place the spaghetti squash cut side down on a baking tray lined with baking paper.
  3. Cook for 30 – 45 minutes until you can easily pierce the squash with a fork.
  4. 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).
  5. 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.
  6. 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.
  7. Drain on paper towel.
  8. 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.