Kale, Roasted Red Peppers and Spaghetti Squash Fritters

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Kale, Roasted Red Peppers and Spaghetti Squash Fritters

I love fritters because they go perfect as a side for any dish and left overs are amazing topped with a poached egg!  Enjoy

Note: Normally I would fry fritters but found that baking is much easier as you can do it all at once and no spatter mess on the stove!  


  • 1 medium spaghetti squash
  • 3 cups kale leaves, chopped
  • 1 clove garlic, minced
  • 2-3 roasted red peppers, jarred and patted dry then chopped
  • 1 large egg, whisked
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon coconut flour
  • 2 teaspoons Italian seasonings
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/4 cup parmesan cheese, optional
  • Coconut oil or Oil to brush pan


  1. Preheat oven to 400 degrees F.  Poke about 10 holes in the spaghetti squash using a metal skewer.  Place squash on a baking sheet and roast for 30 minutes. Let rest then slice carefully and evenly in half.  Remove top level seeds, Use a fork and remove strands and add to a large mixing bowl.

    Reduce temperature to 375 degrees F.

    Note:  If you want to speed the process still poke the holes but place on microwave safe plate.  Set microwave on high for 7-10 minutes.  Let cool and follow about instructions.

  2. In a medium sauté pan over medium heat add about a tablespoon of oil.  Add in kale and garlic cooking for about 5 minutes.  Just until they start to wilt.  Add to bowl with squash.

  3. Add roasted peppers, salt, pepper, Italian seasoning, red pepper flakes (if using), and parmesan cheese.  Toss to combine all ingredients together. 

  4. Lay parchment paper on 2 large baking sheet.  Brush with melted coconut oil or another oil you prefer.  Spoon a couple of tablespoons to create a round fritter then press slightly using the back of the spoon.  

  5. Bake for 12 minutes then flip over and continue for another 10 minutes; or until top is golden brown.  


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