If you haven’ tried using Spaghetti Squash in your recipes, you don’t know what you have been missing. These Spaghetti Squash and Bacon Ladkas go great with our Thai Carrot Coconut Soup. It makes a ton of ladka’s… about 40.
PREPARE THE SPAGHETTI SQUASH (This can be done up to 4 days in advance)
The recipe requires 4 cups of cooked spaghetti squash (about two small to medium squashes).
This can be done 1 or more days in advance):
Preheat oven to 425 Fahrenheit.
Cut the squash in 2 halves
Scrape out the seeds and the fiber out of each half.
Coat olive oil over the cut sides of the squash.
Coat the baking sheet with olive oil and place the squash on the baking sheet cut side down.
Bake for about 35 minutes.
Remove it from the oven when it’s cooked through and soft.
Flip the squash so that cut side faces up – that will speed up the cooling.
After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
LADKA TIME
Prepare 4 cups of quinoa
Chop spinach to make 1/2 cup
Fry one pound of bacon and break it into bits
In a large bowl, using electric mixer:
beat 4 eggs on high speed for 1-2 minutes.
Add 2 cups flour and continue beating for about 30 seconds.
To the same bowl, add:
4 cups spaghetti squash
4 cups quinoa, cooked
1 cup grated Parmesan cheese
½ cup fresh spinach, finely chopped
1 pound of bacon bits
1 teaspoon salt
Mix very well until all the mixture has uniform consistency.
Taste and adjust seasoning, if necessary, even though it should be just perfect.
Heat a large skillet on high.
Add olive oil when hot.
Reduce the heat to medium high.
Using a tablespoon, spoon the batter and drop on the skillet.
Make the fritter round with a spatula.
Cook until bottom of each fritter is golden brown, about 1-2 minutes.
Flip each ladka over and cook 1-2 more minutes or until brown.
Serve with a dollop of sour cream and green onions.
