Spinach, Kale and Spaghetti Squash Fritters

Flavorful, healthy, quick and easy basked fritters


1 hr


  • 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.