INGREDIENTS
1
spaghetti squash
1 8 ounce package
baby spinach
1/2 cup
panko (Japanese breadcrumbs)
2 tbsp
grated fresh Parmesan cheese
1 tbsp
minced garlic
1/2 tsp
freshly ground black pepper
1/4 tsp
baking powder
2
large egg whites
1 tbsp
olive oil, divided
5 tsp
canola mayonnaise
2 tsp
2% reduced-fat milk
1 tsp
Sriracha (hot chile sauce, such as Huy Fong)
1 tsp
cider vinegar