Flavorful, healthy, quick and easy basked fritters
Spinach, Kale and Spaghetti Squash Fritters
- 2 lb spaghetti squash, cooked and shredded
- 1 tbsp butter
- 1 tbsp 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 panic bread crumbs
- 1 egg, lightly beaten
- 1/8 tsp seasoned salt
- 1/4 tsp oregano
- 2 tbsp parsley
- olive oil cooking spray
- plain nonfat yogurt for serving (optional)
Prepare spaghetti squash according to this recipe
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.