1 cup spaghetti squash strands from a cooked spaghetti squash
Sea salt and pepper
1-2 tsp. chopped fresh herbs, optional
1-2 Tbs. ghee, real lard, or coconut oil
Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs.
Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve.