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Spinach, Kale and Spaghetti Squash Fritters
DIETHOOD19Ingredients
60Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. spaghetti squash (cooked and shredded, refer to this post for How to Cook Spaghetti Squash)
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 bell pepper (diced)
- 1 pinch salt
- 2 garlic cloves (minced)
- 2 cups baby spinach (fresh, packed)
- 2 cups kale leaves (torn, packed)
- salt
- 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 tsp. seasoned salt
- 1/4 tsp. dried oregano
- 2 Tbsp. fresh parsley (chopped)
- olive oil cooking spray
- nonfat yogurt (plain, for serving, optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium470mg20% |
| Potassium610mg17% |
| Protein9g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A140% |
| Vitamin C130% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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