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Spaghetti squash isn’t very starchy, but apparently it’s starchy enough that you don’t need to add any flour to these fritters (they do turn out delicate, though).

The flavor actually reminds me of potato latkes – which means these spaghetti squash fritters can be a healthier alternative if you’re partial to crisp, warm potato pancakes. I’m guessing that mixing a little minced onions (or chopped scallions) into the mixture would make these spaghetti squash fritters even better.
Ingredients
  • 1 large egg
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon dried thyme
  • 1 heaping cup (6 oz) cooked spaghetti squash
  • 1 teaspoon olive oil
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