spaghetti squash fritter with sriracha mayo, kale and bacon.
spaghetti squash fritter: combine half a cooked, cooled (leftovers) spaghetti squash with 1/4 cup flour, 1 egg. salt and pepper if it doesn’t already have those in it. I also added some sriracha. Mix until… creamy. cook in a pan over medium heat with olive oil until brown and crispy on either side, something like 4 minutes on each side.
kale: destem and chop up as much kale as you want. cook in bacon fat over med heat, starting with a clove or two of minced garlic. stir like crazy until the kale starts to wilt. add some water and a lid. leave alone until the water evaporates, and the kale should be tender at this point.