Kale and Spaghetti Squash Fritters with Grilled Salmon (4 servings)

225 g spaghetti squash, cooked and shredded
¾ tsp. butter and extra virgin olive oil
¼ cup diced peppers and grated carrots
½ cup onion, finely chopped
1 clove garlic, minced
1 cup kale, torn
salt and freshly ground pepper to taste
⅛ cup grated Parmesan cheese (or manchego for dairy-free option)
25 g sun-dried tomatoes, chopped
⅛ cup all-purpose flour
¼ cup panko breadcrumbs
½ egg, lightly beaten
¼ tsp.dried oregano
1 tbsp. chopped fresh parsley and thyme
plain nonfat yogurt to serve (optional)
4 salmon fillets (about 200 g each)
1 tbsp.paprika
salt and pepper to taste

Prepare spaghetti squash:
Pierce spaghetti squash with a fork about 8 times. Place in the microwave for 3 to 4 minutes. Remove the squash from the microwave and slice it lengthwise from top to bottom. Remove the seeds and pulp and discard. Place 1/4 cup of water in the bottom of a small saucepan. Add squash cut side down. Microwave 6 to 10 minutes or until squash is easily pierced through the skin with a fork. Remove from the microwave, and gently run a fork up and down to create spaghetti squash strands.

Preheat oven to 425 ºF/215 ºC.

Line two baking sheets with foil and grease with olive oil cooking spray.

Heat butter and olive oil in a skillet, add peppers, carrots, onions and salt and cook 4 minutes.

Add garlic and cook for 1 minute and stir in kale. Season with salt and pepper and cook until wilted. Remove from heat and transfer to a mixing bowl; cool.

Add spaghetti squash strands to kale mixture, along with Parmesan cheese, sun-dried tomatoes, flour, panko breadcrumbs, egg, oregano and parsley and thyme; mix until well combined. Place in the refrigerator for 15 minutes.

Place mixture in 2-to-3-inch rounds on one of the prepared baking sheets. Lightly spray the tops of the rounds with olive oil cooking spray.

Sprinkle salmon with paprika, salt and pepper and place on a second baking sheet.

Bake the salmon for 15 to 20 minutes.

At the same time, bake the fritters for 10 minutes, turn them over and continue baking for another 8 to 10 minutes, or until they are golden brown on top.

Serve with plain fat-free yogurt if desired.

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