Enjoy these quick and easy baked squash fritters, a delicious blend of spinach, kale, spaghetti squash, and Parmesan cheese, all combined to create a healthy and flavorful side dish or snack!
Line 2 baking sheets with foil or parchment paper and grease them with cooking spray. Set aside.
Heat the butter and olive oil in a large nonstick skillet. Add the diced peppers and salt and continue to cook 3 to 4 minutes, or until the peppers begin to soften. Add garlic and cook for 20 seconds or until fragrant.
Stir in the spinach and kale, season with salt and pepper, and cook for 2 to 3 minutes or until wilted.
Remove from heat and transfer the mixture 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 the mixture into 2 to 3-inch rounds on the baking sheets.
Lightly spray the tops of the rounds with cooking spray.
Bake for 10 minutes; flip the fritters over and continue to cook for 8 to 10 more minutes or until golden brown on top.
Continue to do the same with the second batch of fritters.
Remove from oven and transfer the fritters to a serving plate.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.