Hash-Browned Spaghetti Squash

Name: Hash-Browned Spaghetti Squash
Total time: 36
Yield: 2
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

Recipe by Shahana from allrecipes.com

Dinner,Side Dish 36 Mins.

Ingredients

2 servings

•

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

Instructions

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.