INGREDIENTS
2 1/2 cups
spaghetti squash (cooked and drained of moisture)
3
whole eggs
2 tsp
fresh herbs (parsley and chives are best)
1 clove
garlic (minced)
1 cup
coconut flour (depending on moisture content of squash)
1/2 tsp
baking soda
1/4 tsp
sea salt
1/3 cup
olive oil (for frying)