Mmmm Spaghetti Squash! So healthy and so versatile. I roasted a large Spaghetti Squash this morning and my favourite go to is the have it with is bolognese sauce. It made enough to feed an army so I’ve used half to make some fritters! SO good!

Heres the recipe:

Ingredients:

1/2 Roasted Spaghetti Squash
3 Free Range Eggs
5 Tablespoons of Organic Coconut Flour (Use can use plain flour if you wish)
1 Tablespoon of dried herbs
2 Rashers of Bacon
1/3 cup of Mozarella.                                                                                                                                  Organic Coconut Oil, for frying

What to do:

Roast your Spaghetti Squash.. cut it in half and season with cracked pepper and Himalayan salt, drizzle with olive oil. Lie face done on a baking tray and roast in a 180c oven for approx 45 mins. Use a fork to scoop out of the skin and create delicious vegetarian spaghetti.

Grill your bacon, I grill mine under the griller using alfoil. Grill until crisy then flip. Drain and chop or crumble.

Add all of the other ingredients to a bowl and mix with a fork.

The coconut flour absorbs quickly so best to cook these immediately;-)

Heat a frypan and add a few tablespoons of coconut oil. Fry on one side until golden and then flip.

Mix a little whole eggs mayo, sour cream, splash of lemon juice and some dried parley to serve. ENJOY 🙂