Bacon and Chive Spaghetti Squash Fritters with Avocado Lime Sauce

Serves: 12


4 cups cooked spaghetti squash threads
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. sea salt
1/8 tsp. black pepper
1/4 cup coconut flour
2 large eggs whisked
4 slices bacon cooked, drained of fat, and finely chopped
2 Tbsp. finely minced chives
2 Tbsp. ghee refined organic coconut oil, or preferred cooking fat for frying

Options to add:

1/4 cup parmesan cheese freshly grated
1/4 tsp. chipotle powder

Cook in bacon fat

California Avocado Lime Dipping Sauce:

2 ripe, Fresh California Avocados seeded and peeled
4 Tbsp. lime juice (from 2 limes)
1/4 cup fresh cilantro
1/4 cup yogurt (or non-dairy yogurt)
1/4 tsp. sea salt (or to taste, as needed)
1/8 tsp. black pepper or red pepper flakes or to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit