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

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WW Freestyle: 1
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Flavorful, healthy, quick and easy baked fritters with spinach, kale, and spaghetti squash.
Course: Appetizers, Sides
Cuisine: American
Servings: 16
Calories: 56
Author: Katerina | Diethood

Ingredients

  • 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

Instructions 

  • 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.

Notes

You can serve these as a side dish or as an appetizer.
 
Nutrition Facts
Spinach, Kale and Spaghetti Squash Fritters
Amount Per Serving
Calories 56 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 13mg4%
Sodium 72mg3%
Potassium 127mg4%
Carbohydrates 6g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 1560IU31%
Vitamin C 22.2mg27%
Calcium 47mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.