- 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)
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool on a cooling rack so they don’t get soggy.
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.