OVEN BAKED SPAGHETTI SQUASH FRITTERS
I used to be a big fan of potato fritters or, as we call them in Germany, “Kartoffelpuffer” and always ate great amounts of them, especially with apple sauce. Unfortunately, potatoes are rich in starch and the traditional recipe also asks for regular wheat flour, which are all complex carbohydrates. In order to digest complex carbohydrates, it takes enzymes to break them down into single molecules that can be absorbed into the blood stream. If the intestines lack these enzymes, the carbohydrates cannot be broken down and linger in the intestines, providing plenty of food to harmful gut microbes. In order to heal the intestines from chronic inflammation, it is necessary to stop feeding these harmful microbes. This is why when I was suffering from chronic inflammation with no doctor’s cure to be found, I had to change my diet to strictly avoiding any complex carbohydrates. This diet is described in the book Breaking the Vicious Cycle by Elaine Gottschall, and to this day I am convinced that this is the best way out of chronic intestinal inflammation, especially in severe cases like mine.
So now back to the potatoes and spaghetti squash. Spaghetti squash is an easy carb-free alternative to pasta. It has a slight al dente texture and combines well with all the sugar, grain, and lactose-free pasta sauces you can find on my blog. I also found that spaghetti squash is a great substitute for potatoes in potato fritters. Combined with eggs, onions, and optional coconut flour, they provide a similar taste and texture to my old favorites. I bake the fritters in the oven since it makes less mess than frying them in a pan, they don’t fall apart, and you need less amounts of fat for frying. When I made these for the first time a couple of weeks ago, I was so thrilled they brought back my childhood memories of one of my favorite dishes and once I added my usual grocery store staple unsweetened applesauce or, even better, my own homemade apple sauce, I had the same effect as in the past - I could not stop eating them!
INGREDIENTS
1 medium-size spaghetti squash
2 eggs
1/8 cup yellow onion, finely minced
1/4 tsp sea salt
1 tbsp coconut flour (you can make the fritters without coconut flour, but be very careful when flipping them around - they fall apart easily!)
they pair well with:
unsweetened applesauce or homemade applesauce / smoked salmon, chives, fermented cream or homemade yoghurt
INSTRUCTIONS
Using a sharp knife, cut the spaghetti squash lengthwise from the stem to the base and scrape out the seeds with a spoon. Brush the inside surface with olive oil and sprinkle with salt, then place it open-side down on a lined baking sheet. Bake at 350 °F for 40 to 50 minutes until the spaghetti strings come apart easily when pierced with a fork. Remove from the oven and let cool until it can be easily handled. Scrape out the spaghetti strings using a fork and add to a bowl.
Add the eggs, sea salt, coconut flour, and minced onions to the bowl. Stir until well combined.
Line a large baking sheet with parchment paper and using two spoons, add a heaped tablespoon of spaghetti squash mixture, then spread out flat into a 2” circle. Continue with the rest of the mixture.
Place the fritters into the oven and bake at 350 °F for 25 minutes, carefully flip them over halfway through.
Serve immediately with unsweetened applesauce or smoked salmon, fermented cream or dripped homemade yoghurt and dill.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
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