Spaghetti Squash Pancakes

Basically, I've always been a carb-aholic.  When I was in elementary school, whenever we went out to dinner, I would order french fries and a baked potato.  SERIOUSLY!  And my parents let me! Probably just to shut up me, I was quite the brat as a kid.  No wonder I was a chubster when I was little.  I ate all the worst things, pasta, potatos, muffins, breads, and cheese sticks by the dozen!  Who doesn't love potatoes though. Baked potatoes, french fries, and potato pancakes, are a few of my favorites.  But, unless its a sweet potato, they are a no-go in the paleo diet.  So I made the next best thing Spaghetti squash pancakes! They are actually just as good! I bought a rotisserie chicken and made these as a side dish. Semi-home made meal.

The hardest part of this recipe is cutting that spaghetti squash in half!  But once you cut it in half and clean the seeds out bake it for about 45 mins or until the squash comes out easily when you run a fork through it.  This picture is from my phone so it is kinda crappy, but it should look like the squash I have in the bowl.
You will need:
2 cups cooked spaghetti squash (save the extra squash and pour some marinara and meatballs on it and have spaghetti and meatballs for dinner the next night)
•1 cup minced onion
•1/4 cup almond flour
•1/2 teaspoon kosher salt
•4 large eggs
•Oil for the pan- I did use Olive Oil for these.  Next time I make them I'm going to try coconut oil, but I wouldn't tell you to try something I haven't yet tested out.
Take about a 1/4 of a cup of the mixture (or however much you want for desired size of pancake) and form into pancake and fry until brown on both sides.
- If your having a "cheat" meal these are delicious with sour cream, but otherwise, organic sugar-free apple sauce is really good on them too.  Enjoy.