This wonderfully easy and tasty recipe is a guest post over at Paleo Parents! It was posted last week, and I’m finally getting around to posting a link on my blog [to add to my recipe index, of course!].
Read on for my tip on how to squeeze all the moisture out of the spaghetti squash when making these fritters!
You can get the recipe by visiting the post on the Paleo Parents blog. Feel free to comment over there and tell them how much you love the recipe…or, you know, gush about how rad Chelsea from Do You Even Paleo is. It wouldn’t hurt, right?
Although I’m not giving you the recipe here, I figured I’d tell you about my method (humbly borrowed from Slim Palate) to quickly and effectively getting rid of the excess moisture in the spaghetti squash.
It’s absolutely vital to the recipe that you get rid of the excess moisture – if you try the recipe without this crucial step, your fritters won’t stay together or will just be mushy and gross.
You can squeeze out excess moisture with your hands, but this is not as easy with spaghetti squash as, say, zucchini noodles. I’ve also tried pressing the spaghetti squash into a colander, but this resulted in squash squeezing out the other side. Wasteful.
So I saw Slim Palate’s method and I fell in love. Use a freaking nut milk bag! It’s such an easy task with this method. Put your cooked and cooled spaghetti squash into a nut milk bag and squeeeeeeeze.
And then rejoice at how freaking easy it was to get all of that excess water out of your spaghetti squash.
If you don’t already have a nut milk bag (or other fine mesh bag), I seriously suggest you get one. They’re very inexpensive, and they can be used for so much more than nut milk (uh – like THIS). I’m actually considering writing a post talking about all the things I use my nut milk bag for.
So, to utilize this nifty trick, make sure you head over to the guest post on Paleo Parents and make these spaghetti squash and bacon fritters!