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By Katja Heino 18 Comments
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Bacon and Kale Spaghetti Squash Fritters

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Bacon and Kale Spaghetti Squash Fritters on a cookie sheet

Stopping by today to introduce you to my new super easy, savory spaghetti squash fritters made with BACON and KALE.  Two of my most favorite foods.  I mean, can you really go wrong with BACON?

Sometimes a recipe comes to me out of pure necessity.  I am hungry.  I need to eat.  What’s in the fridge?  On this particular day, it was more like, “When the heck am I going to cook that spaghetti squash that has been sitting on the counter for weeks?”

So I finally decided to throw that bad boy in the oven whole- yes whole.  I am lazy and just wanted to cook the thing.  I’m a busy girl, and I love things that just cook themselves.  As I blog away and edit photos, I’m thinking about what I am going to cook the family for dinner.  I know I have kale in the fridge.  And I know there’s some bacon.  Boom!  A recipe is born!

If you have never had spaghetti squash fritters before, I highly recommend that you try them.  I eat a really simple diet, so making fritters feels like I’m making something a little fancy. Something a little different.  And like I said before, can you really go wrong with bacon?!?

Bacon and Kale Spaghetti Squash Fritters on a metal baking sheet

Spaghetti squash fitters can be served as a main dish or as a side.  You can add whatever vegetables inspire you.  I love kale, and I love bacon.  So there you go.  That’s what I added. They are crispy and flavorful.  Filling and savory.  And they can be made ahead and easily reheated in the toaster oven or oven.  Oh, and don’t forget to serve them with a homemade ranch dressing as a dipping sauce.  Seriously next level good!  Get my dairy free version HERE.

close up of Bacon and Kale Spaghetti Squash Fritters

My family loved these fritters.  They are a great way to sneak some extra veggies into your kiddos.  My Little One loves to dip, so the ranch dressing was a hit. I’m definitely going to make these again…and again…and again!

Never cooked a spaghetti squash before?  3 easy ways to cook spaghetti squash:

  • Place whole (uncut) spaghetti squash on an greased baking sheet.  Pierce a couple of times with  a sharp knife. Bake at 375° for 50-60 minutes.  Allow spaghetti squash to cool for 20-30 minutes.  Cut squash open with a knife.   Using a spoon scoop out seeds.  Scrape the flesh out of the squash into stringy noodles.
  • Cut the squash in half lengthwise, scrape out the seeds, and place inside a large crock pot.  Pour in about an inch of water.  Cook on high for about 2 hours, or until soft.
  • Cut the squash in half lengthwise, scrape out the seeds, and place skin side up on a greased baking sheets.  Lightly oil the outside skin as well. (I use coconut oil or ghee).  Bake for 35-45 minutes on 400’F, or until fork-tender.

Cooking tips:

  • I highly recommend using fresh herbs in this recipe to create the fabulous flavor that I love.  I used chives and basil, but feel free to use parsley, dill, or any other herb that you love.
  • Be sure to NOT skip the squeezing part of the recipe.  I like to use a clean tea towel or unbleached cheese cloth to squeeze out the moisture from my spaghetti squash.  This keeps the fritters from being soggy.
  • This recipe calls for 3 tablespoons of tapioca flour.  You can substitute 1 tablespoon of coconut flour instead.
  • Use kitchen shears to easily and quickly chop your bacon. This is a trick I learned from my mama.  She even cuts her chicken with kitchen shears, which is brilliant because you don’t have to get a cutting board dirty with raw chicken.

Hope you get a chance to try these.  Feel free to leave a comment if you do. Enjoy!

xo,

Katja

Bacon and Kale Spaghetti Squash Fritters (gluten free) ~ www.savorylotus.com

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Bacon and Kale Spaghetti Squash Fritters (gluten free) | www.savorylotus.com

Bacon and Kale Spaghetti Squash Fritters

★★★★★ 5 from 6 reviews
  • Author: Katja from Savory Lotus
  • Yield: 12-14 fritters 1x
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Ingredients

  • one medium spaghetti squash (recipe calls for 3 cups of cooked spaghetti squash)
  • 4 strips of bacon,
  • 3 packed cups of kale, ribs removed and chopped
  • 2–3 cloves garlic, chopped
  • 2 eggs, lightly beaten
  • 2 tbsp fresh herbs, chopped (basil, chives, parsley, dill, or cilantro)
  • 3 tbsp tapioca flour (like THIS)
  • 1/4 tsp salt
  • several grinds of fresh pepper
  • coconut oil or ghee for cooking
  • Homemade ranch dressing for dipping (get recipe HERE)

Instructions

  1. Preheat oven to 375’F. Pierce several holes into skin of uncut spaghetti squash with a knife and place onto oiled baking sheet and bake for 50-60 minutes, until slightly tender. Remove from oven and allow to cool.
  2. Chop your bacon into small pieces and cook in a large skillet over medium heat until cooked and crispy. Remove from heat and drain bacon on a paper towel. (I use kitchen shears to easily chop my bacon.)
  3. Drain most of bacon fat from skillet leaving just enough to lightly coat the bottom. Heat pan over medium heat and saute kale for 3-4 minutes until wilted and beginning to soften. Add chopped garlic half way through cooking kale.
  4. Once spaghetti squash is cool enough to handle, slice in half, remove seeds, and scrape out strands with a fork. Measure out 3 cups of spaghetti squash and place in the middle of a large, clean tea towel or cheese clothe . Fold ends up and begin to squeeze the moisture. out of the spaghetti squash. Squeeze several times to get a good amount of the water out.
  5. Place squeezed spaghetti squash into large bowl. Add cooked kale and garlic along with eggs, herbs, tapioca flour, salt and pepper. Mix to combine. Fold in bacon pieces.
  6. To cook fritters: Liberally coat a large, clean pan with fat of choice on medium heat. Scoop out 1 tablespoon-sized mounds of mixture onto hot oil, flatten a bit with spatula to make a nice patty. I fit about 4 or 5 in a large skillet at one time.
  7. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  8. Cool on a cooling rack so they don’t get soggy.

Notes

1. I highly recommend using fresh herbs in this recipe to create the fabulous flavor that I love. I used chives and basil, but feel free to use parsley, dill, or any other herb that you love.

2. Be sure to NOT skip the squeezing part of the recipe. I like to use a clean tea towel or unbleached cheese cloth to squeeze out the moisture from my spaghetti squash. This keeps the fritters from being soggy.

3. This recipe calls for 3 tablespoons of tapioca flour. You can substitute 1 tablespoon of coconut flour instead.

Did you make this recipe?

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Bacon and Kale Spaghetti Squash Fritters with a silver bowl of white sauce

MORE SPAGHETTI SQUASH RECIPES:

Pesto Bacon Spaghetti Squash

Grain Free Spaghetti Boats

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Filed Under: Main Course, Sides Tagged With: bacon, kale, Paleo, spaghetti squash, spaghetti squash fritters

Reader Interactions

Comments

  1. Zahra says

    August 21, 2016 at 12:14 am

    I was very excited about this recipe, and it turned out way better that what I’d hoped for! It is was very creamy and the kale really balanced out the taste! I have to say this recipe is one of the most delicious meals I’ve ever made! 100 stars out of 5!

    ★★★★★

    Reply
    • Katja Heino says

      August 21, 2016 at 1:11 pm

      Yay! I am so glad you liked it. Thank you for leaving your feedback. 🙂

      Reply
  2. Katja Heino says

    September 28, 2016 at 11:01 am

    So glad that you enjoyed them. 🙂

    Reply
  3. [email protected] says

    March 19, 2018 at 11:54 am

    MMM!! I love the little patties, and seasoned with bacon makes it even more tempting! It’s nice to have variety in my my all my daily veggie intake!

    ★★★★★

    Reply
    • Katja Heino says

      March 19, 2018 at 8:17 pm

      Bacon makes everything better, doesn’t it?

      Reply
  4. Holley The Primal Desire says

    March 19, 2018 at 2:36 pm

    YES! This looks like a great meal in a rush, I bet they could be frozen for later as well

    ★★★★★

    Reply
  5. Kari - Get Inspired Everyday! says

    March 19, 2018 at 3:49 pm

    Wow these look amazing, I’ve never tried fritters made with spaghetti squash before, so I can’t wait!

    Reply
    • Katja Heino says

      March 19, 2018 at 8:15 pm

      Thanks, Kari!

      Reply
  6. Carrie says

    March 20, 2018 at 4:41 pm

    Fritters are my FAVE. These sound so good!!!

    ★★★★★

    Reply
    • Katja Heino says

      March 21, 2018 at 11:20 am

      I love fritters too. A fun way to eat more veggies.

      Reply
  7. Megan Stevens says

    March 21, 2018 at 5:03 am

    Wishing I had these for breakie right now! 😉 Such great ingredients and a lovely outcome!

    ★★★★★

    Reply
    • Katja Heino says

      March 21, 2018 at 11:20 am

      I love these for breakfast!!

      Reply
  8. ChihYu says

    March 23, 2018 at 1:14 pm

    Love plant based fritters. They are a wonderful way to add more veggies to our diet. Thanks !

    ★★★★★

    Reply
    • Katja Heino says

      March 25, 2018 at 8:25 pm

      Me too. 🙂

      Reply
  9. Cristina Curp says

    March 25, 2018 at 10:54 pm

    Heck yeah these look good! Love fritters!! Can’t wait to make them.

    Reply
    • Katja Heino says

      April 2, 2018 at 12:07 pm

      Enjoy, Cristina! 🙂

      Reply
  10. Paula says

    March 8, 2019 at 11:32 am

    do you have the numbers for these? (nutritional type!) and what is the serving size?

    Reply
    • Katja Heino says

      March 12, 2019 at 11:50 am

      Hi, Paula! I don’t calculate but you can use this to find out —-> https://www.myfitnesspal.com/ Hope that helps! 🙂

      Reply

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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❤️ happy friday • fridays are my hospital da ❤️ happy friday • fridays are my hospital day • i’ve been an RN for almost 17 years + still work very part time in Women’s Services with birthing mamas + their families • being an RN + also being a real food advocate, detox educator, and wellness warrior doesn’t always align • i work in a system that doesn’t look for root causes of illness • preventative practices and nutrition are rarely prioritized • my patient population has gotten sicker and sicker with women in their 20’s now having high blood pressure, gestational diabetes, thyroid issues, + more • how did we get here? 🤷‍♀️• how has medicine gotten so far away from real health? • why do people like me have to pay so much $$ out of pocket for integrative/functional medicine docs bc they are the ones looking at root cause + drainage/elimination? • i get so many messages every week from people who wish they could afford to get well 😕• or folks who say that their regular doc has no idea how to help them • if this is you, i get it • i’ve been there • we have gotten so far away from the basics • i wish i knew back when i first got sick all about drainage + elimination • i would have prioritized hydration 💧💧+ pooping 💩💩• I would have loved up my liver • i would have supported my lymph • i would have been in my sauna every day 💦💦• i would have dealt with my dental issues 😁 • i would have eliminated parasites 🪱🪱+ heavy metals in a good way • but now i know + my body is healing • and i’m here to share with anyone interested • healing is possible • we just have to take the first baby step • little by little • knowledge is power 💪 • let’s keep learning together ❤️❤️
🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
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cabbage
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1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
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collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
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