Name: Hash-Browned Spaghetti Squash recipe
Ingredients: ½ spaghetti squash, halved and seeded;¼ cup water;2 teaspoons canola oil;½ onion, chopped;½ red bell pepper, chopped;½ clove garlic, minced;1 teaspoon Italian seasoning, crushed;2 tablespoons all-purpose flour;2 tablespoons grated Parmesan cheese;2 teaspoons butter

All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

½ spaghetti squash, halved and seeded ¼ cup water 2 teaspoons canola oil ½ onion, chopped ½ red bell pepper, chopped ½ clove garlic, minced 1 teaspoon Italian seasoning, crushed 2 tablespoons all-purpose flour 2 tablespoons grated Parmesan cheese 2 teaspoons butter

Nutrition Info

216.7 calories carbohydrate: 26.1 g cholesterol: 15.2 mg fat: 11.5 g fiber: 2.1 g protein: 4.9 g saturatedFat: 4 g servingSize: - sodium: 139.7 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

Directions

Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
Heat canola oil in a skillet over medium heat, cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.

Recipe Yield

2 servings

Recipe Note

This is also a great way to use leftover squash. Season with salt and pepper at the table if necessary. Serve with sour cream if desired.

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