Go Back
+ servings
Spinach, Kale and Spaghetti Squash Fritters | www.diethood.com | Flavorful, healthy, quick and easy baked fritters with spinach, kale, and spaghetti squash.

Spinach, Kale and Spaghetti Squash Fritters

Katerina | Diethood
Flavorful, healthy, quick and easy baked fritters with spinach, kale, and spaghetti squash.
Servings : 16
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 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


  • 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.


You can serve these as a side dish or as an appetizer.


Calories: 56 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 13 mg | Sodium: 72 mg | Potassium: 127 mg | Sugar: 1 g | Vitamin A: 1560 IU | Vitamin C: 22.2 mg | Calcium: 47 mg | Iron: 0.6 mg | Net Carbs: 6 g

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.

Course: Appetizers, Sides
Cuisine: American