Spaghetti Squash Buns
Ingredients
- 2.5 cups spaghetti squash cooked and drained of moisture
- 3 whole eggs
- 2 tsp fresh herbs parsley and chives are best
- 1 clove garlic minced
- 1/4 -1/2 cup coconut flour depending on moisture content of squash
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup olive oil for frying
Servings: buns
Instructions
- If you haven't already, bake your spaghetti squash until it can be easily scraped out with a fork. (Remove seeds, place in 400 degree oven for 35 minutes with water in the bottom of your pan).
- Be sure to drain any excess liquid from your squash. If there is too much moisture the fritters will not hold up to a sandwich. This step is important so your buns don't fall apart.
- Whisk eggs and add squash, garlic, and herbs. Combine. Next, add the sifted flour, baking soda, and salt. Combine.
- Grab a small handful of the mixture (these are Italian measurements, bear with me). Flatten to about 1/4 - 1/2 inch thick. If your mixture is watery then simply squeeze some out when you are forming the fritters. Or you may add a little bit of coconut flour.
- Heat the olive oil in a pan on medium-high heat. Fry patties on each side about 2-3 minutes. Lay out on a paper towel after cooking.
- Assemble your sandwich. Add whatever you'd like! Turkey. Tuna salad. Burgers. You name it.