Hash-Browned Spaghetti Squash

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.

• Preparation Time: 15 mins
• Cooking Time: 21 mins
• Total Time: 36 mins
• Calories: 217 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.