-Preheat your oven to 425.
-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.
-Rub olive oil over the cut sides of the squash and on a baking tray.
-Bake the squash for about 30-40 minutes.
-Remove it from the oven when it's cooked through and soft and let it cool.
-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.
-Fry 5 pieces of bacon, then when cool chop them.
-In a large bowl beat 2 eggs.
-Add 1/3 cup flour and continue beating for about 30 seconds to combine.
-To the same bowl, add spaghetti squash along with the following:
½ a cup finely grated Parmesan
1 finely chopped leek or 3 green onions
½ tsp sea salt
-Mix very well until all the mixture has uniform consistency.
-Add chopped bacon and mix.
-Heat a large skillet on high-medium heat until very hot.
-Add 2 TBS olive oil, it should sizzle and smoke right away.
-Scoop[ a tablespoon-ful of the batter for each fritter and drop on the skillet.
-Using a spatula, make each fritter flatter and rounder.
-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.
-Reduce heat to medium.
-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.
-Serve as is, or top with a dollop of Greek yogurt or sour cream.