Did we tell you today is our cookbook launch day of our newest book, Weeknight Paleo?

Well, it is. And we’re super fired up to have brought book # 3 into the world without totally losing (much of) our sanity in the process. As such, we want to share with you one of the fun, multi-purpose, crowd-pleasing recipes from the book, but before we do that, recipe from our new book, let’s give you the quick rundown on what we’ve been up to as of late!

In the last 12 months, we’ve moved to a new state, finished Weeknight Paleo, expanded our family* and totally shifted our career focus. No big deal, right?

(* those family additions = approximately 127 new creatures – a

Homegrown eggs are paleo!

        He likes them more than they like him.

bunch of laying hens, some roosters that were part of the straight run, 60 pasture-raised broiler chickens and 8 large black pigs. As with the circle of life, this number has decreased, then will increase again as we ramp up our efforts to feed people chicken and pork raised humanely, on pasture, out foraging). That’s right, we are now up in Tennessee on the farm, doing work to set up Mayfield Pastures, with Charles back helping people navigate that often-times confusing world of insurance at Athens Insurance. Oh, and this was all while still attempting to raise our two tiny humans and keeping Phoenix from causing too much destruction with his primal instincts (please note: freshly skunked dog is about the worst smell you can imagine—yes it is far worse than smelling dead “pole cat” on the road). You can hear us chatting about our recent farming adventures over on Robb Wolf’s podcast this week.

All that said, we do still love and carve out time for cooking, and find ourselves eating most of our meals at home as a family, which is a recurring theme in Weeknight Paleo. Matter of fact, it’s been really fun being up here in Tennessee as many of the meals we’ve cooked have been for us plus extended family members. I’ve always enjoyed cooking for other folks, and it’s nice to have other mouths to feed around the dinner table. Sure, some of those meals are less-than-glamorous leftovers, but if the leftovers taste good to everyone, then it’s still winning.

Paleo spaghetti squash fritters from Julie and Charles Mayfield

Spaghetti squash fritters from Paleo Comfort Foods’ Weeknight Paleo

Okay so on to these Spaghetti Squash Fritters. For the past few years we’ve had decent success growing our own spaghetti squash in our various garden sites–this is especially true up here in Tennessee. Long a staple in Paleo circles as a “pasta substitute,” we know that plain old cooked spaghetti squash by itself is pretty boring, and there are only so many times you can eat a tomato meat sauce over the squash before getting bored. Spaghetti squash fritters were our solution to that. Of course, there is the Pesto Spaghetti Squash with Tomatoes recipe from our first book (Paleo Comfort Foods), but that is much more seasonally appropriate in the summertime when you can get your own locally-grown tomatoes and basil. As some people don’t even like the taste of spaghetti squash on its own, we wanted to try transforming it a bit—and this recipe seems to do just that. We challenge those individuals that don’t usually care for the squash (and any of you with a bunch of spaghetti squash waiting for you to use it) to try out this recipe and see if it doesn’t change your mind about this winter squash. Let us know if you give it a shot and share your thoughts!

Spaghetti squash fritters

Preparation 00:10
Cook Time 00:10
Total Time 0:20
Serves 6     adjust servings

Ingredients

  • 1 to 2 tablespoons coconut oil (or cooking fat of your choice)
  • 3 large eggs
  • 4 slices bacon, cooked and crumbled
  • 1 green onion, sliced
  • 1/2 teaspoon salt
  • 1/3 cup arrowroot starch/flour
  • 3 cups cooked spaghetti squash

Instructions

  1. Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.
  2. Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
  3. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
  4. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; ¼ cup per fritter works well.
  5. When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.

by

Recipe Notes

Make these a meal! Mix some already cooked chicken into the fritters and you essentially have a one-dish supper. We also love to add about 1 tablespoon hot sauce to the mixture for Buffalo-style fritters.

Paleo spaghetti squash fritters from Julie and Charles Mayfield
2 reviews

 

 

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