Savory Spaghetti Squash Fritters with Poached Eggs

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Confession: I just discovered spaghetti squash.

I know some of you superwomen out there have been using it forever as a pasta substitute. You were right, and it is heavenly, but I have to tell you that there is something even better to be had in the leftovers...

I was on my way back from a long run at the gym when I started thinking about lunch. We had gorged on spaghetti squash, marinara and ground turkey the night before, so I knew I had some leftovers. It seemed like a decent plan.

...but really, who wants to eat regular old leftovers?

I was still in the car when I realized I could make something even better with my bowl of spaghetti squash. Throw that spaghetti squash in a pan with some paleo flour, egg white, and nutritional yeast - oh, and don't forget the garlic - and you get something that is restaurant-worthy. You know, like a good restaurant.

These fritters? Each one is a savory, cheesy, goody with a crispy exterior and a warm, textured, cheesy inside. Soak it in the warm yolk of a soft-poached egg and it cannot be beat.

Savory Spaghetti Squash Fritters with Poached Eggs
Servings: 2
Total time using fresh spaghetti squash: <90 minutes
Total time using leftover (cooked) spaghetti squash: <15 minutes
Ingredients for Savory Spaghetti Squash Cakes:
  • 2 garlic cloves, minced
  • 1 tbsp egg whites (1 egg white)
  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tbsp parmesan or nutritional yeast (use nutritional yeast to make this recipe dairy free)
  • 1.5 cups spaghetti squash, cooked and stringy
  • 2 tbsp coconut oil (or your cooking oil of choice)
Ingredients for Poached Eggs:
  • 2 eggs
  • 1 tbsp rice vinegar (optional)
  • Water
Directions to cook and prep spaghetti squash (skip this step if you are using leftovers or already prepared stringy spaghetti squash):
  1. Preheat your oven to 400 degrees.
  2. Poke spaghetti squash 4 times with a fork or knife to allow for air to escape.
  3. Place on an aluminum or parchment lined pan and bake for 60-70 minutes, until the outside can be much more easily pierced with a fork.
  4. Remove from oven and let cool enough that it can be handled. 
  5. Cut in half length-wise, then scoop out the seeds and discard.
  6. Use a fork to remove the flesh and use for the recipe. Flesh should come out nice and stringy, like angel-hair pasta!
  1. Combine garlic, egg white, flours, parmesan/nutritional yeast, and spaghetti squash in a bowl and mix well. Divide in two and roll into balls.
  2. Heat coconut oil over high heat in a covered skillet until melted. 
  3. Place both cake balls in the oil and use a thin spatula to flatten them to be about half an inch thick. Cover and cook for 3 minutes.
  4. (Optional directions for adding poached eggs: While cakes are cooking, fill a sauce pan with 2 inches of water and boil. Add rice vinegar, lower to a light simmer, and use a small cup or ramekin to slowly slip each egg into the water. Wait for 3 minutes for soft poached eggs, then use a spoon to remove)
  5. Reduce heat, remove the cover, and flip both cakes using the thin spatula. Re-cover and return to high heat for an additional 2-3 minutes.
  6. Remove from heat and top with poached eggs.


Grilled Romaine Salad with Bacon and Feta

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This is the first day of the rest of your life, because today begins your love affair with romaine. I know -- you thought romaine was the boring cousin of spinach and arugula. I'm sorry to break it to you, but you couldn't be more incorrect. 

I actually chose this salad over a burger for lunch last week. There the burger sat waiting to be warmed up, doused in mustard (Not ketchup. NEVER KETCHUP!) and devoured by yours truly. But, instead of eating that fabulous burger, I opted to go through the steps to make this salad - because it really is that good.

Before you have me committed to an asylum for choosing salad over a burger, hear me out. Due to its grilled preparation, the romaine takes on a completely different flavor, characterized by smokiness and scorch marks. Add some bacon and feta cheese and you have a salad that is finally worthy of running the show.

And it's pretty darn healthy, too. Not that you care...

Grilled Romaine Salad with Bacon and Feta
Prep time: 2 minutes
Cook time: 4 minutes
Servings: 1
  • 1 head of romaine lettuce - I have been using the smaller ones from CostCo because they are the perfect serving for one head per person. If you use a larger head, you could easily split this between two people!
  • 1 tbsp olive oil
  • 1 piece of uncured bacon
  • 2 tbsp feta cheese (or your cheese of choice)
  • Ground black pepper
  1. Cook the bacon any way you want, then set aside. I save a few pieces after making a weekend brunch and crumble them up in a bag.
  2. Rinse the romaine head, then pat dry.
  3. Cut the romaine in half, lengthwise (see images below).
  4. Rub both sides of each romaine chunk with olive oil.
  5. Cook on medium-high heat on a grill (or on a grill pan - since it's winter already and going outside is awful!). 
  6. After 2 minutes (or when scorch lines show up on the bottom), use tongs to flip each piece. 
  7. 2 minutes later, remove from heat. Sprinkle with pepper and add feta and crumbled bacon.

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