Ingredients

The following ingredients have 4 Servings
  • 2- pounds spaghetti squash (, cooked and shredded (refer to this post for How to Cook Spaghetti Squash))
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 bell pepper (, diced)
  • pinch of salt
  • 2 garlic cloves (, minced)
  • 2 cups fresh baby spinach (, packed)
  • 2 cups torn kale leaves (, packed)
  • salt and fresh ground pepper (, to taste)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup panko bread crumbs
  • 1 egg (, lightly beaten)
  • 1/8 teaspoon seasoned salt
  • 1/4 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • Olive Oil Cooking Spray
  • plain nonfat yogurt for serving (, optional)

Instruction

  • Prepare spaghetti squash according to this recipe HERE.
  • Preheat oven to 425F.
  • Line 2 baking sheets with foil and grease with olive oil cooking spray. Set aside.
  • In the meantime, prepare the greens mixture.
  • Heat butter and olive oil in a large nonstick skillet; add diced peppers and salt and continue to cook 3 to 4 minutes, or until peppers begin to soften.
  • Add garlic and cook for 1 minute or until fragrant.
  • Stir in spinach and kale; season with salt and pepper, and cook for 2 to 3 minutes, or until wilted.
  • Remove from heat and transfer to a mixing bowl; let stand a few minutes to cool.
  • Add spaghetti squash strands to the spinach mixture, as well as the parmesan cheese, flour, panko bread crumbs, egg, seasoned salt, oregano and parsley; mix until thoroughly combined.
  • Place in the fridge for several minutes, or until slightly cooled.
  • Remove from fridge and spoon mixture into 2 to 3-inch rounds on previously prepared baking sheets.
  • Lightly spray tops of rounds with olive oil cooking spray.
  • Bake for 10 minutes; flip the fritters over and continue to cook for 8 to 10 more minutes, or until browned on top.
  • Continue to do the same with the second baking sheet.
  • Remove from oven and transfer fritters to a serving plate.
  • Serve.