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.