Can we say delicious?!

I made two different version of these scrumptious fritters: Paleo and Vegan/gluten free. Since it’s hard for my family to just do vegan, I stuck with the Paleo version. Me on the other hand, I kept with my vegan/gluten free diet.

What you need: 

• 1 whole spaghetti squash

(roasted in oven prior… Cut in half, pull out seeds, douse with olive oil and roast face down at 400 degrees for 30min)

• 1/2 cup of milk (for each side you make of the squash)

• 1/2 cup of gluten free flour (for each side of squash)

• 1 tsp of taco seasoning for each squash side (I always have a packet on hand)

• 1/2 tsp of pumpkin spice seasoning (again for each side)

• garlic powder to taste

Directions: 

Paleo version…

Get your waffle maker out to get warm. I scrape off one side of spaghetti squash into a bowl then add the above ingredients (described for each side of squash). Once all mixed I place the mixture on the waffle maker (it’s easier to cook and peel off if you do half the side of the waffle maker, making it somewhat thicker). My particular waffle maker has a set timer once flipped, but I cooked for longer. The estimated time for me was around 12 min (you can leave on however long you desire).

While fritter is cooking, I pan seared organic deli ham slices as well as cooked an egg over well. Once fritter was done I assembled.

Aaaand…

Voila!

Vegan/gluten free version…

I cooked the fritters the same way, but added something a little extra, sautéed mushrooms!  Also, instead of adding the egg and ham toppings, I just added avocado slices drizzled with olive oil and salt and pepper!

Sooooo…

Bon Appetite!