Spaghetti Squash Fritters

 3 cups cooked spaghetti squash 

3 eggs

3 Tbsp almond flour

1 oz low fat feta cheese

2 tsp fresh oregano, chopped

2 tsp chili flakes

1/2 tsp salt

1/2 tsp pepper

1 Tbsp olive oil

Start cooking spaghetti squash.  Cut in half length- wise cook for about 40 minutes to an hour in a 400 degree oven.  Check once in a while to see that the squash is soft but not too soft. If you cook the squash too long, it will be filled with water and you won't be able to get the spaghetti strands out. Remove the spaghetti- pulp with a fork.  Place in a container.  

In another mixing bowl, mix egg with flour, salt and pepper, to form a thick dough, if the dough is too liquid, add more flour. Add chili flakes, oregano, salt and pepper to squash, mix well.  Add egg/flour mixture.  Mix well and then add feta cheese.  Mix using tip of your fingers not to break the feta, you want to keep some chunks.

Heat olive oil in a pan, and spoon one large Tablespoon of the mixture in pan.  Cook on both sides, at medium/low heat.