Bacon and Spaghetti Squash Fritters with Roasted Red Pepper Sauce

These spaghetti squash fritters with bacon and Parmesan are pan-fried, then dipped into a rich and creamy romesco sauce.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 448 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.