Hash-Browned Spaghetti Squash

Method4 steps · about 40 min

1. 1

   Step 1: Place spaghetti squash (½) in a microwave-safe baking dish, cut-side down, pour in water (¼ cup), 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.

   Microwave squash · 9 minUses ½ spaghetti squash, halved and seeded · ¼ cup water

2. 2

   Step 2: Heat canola oil (2 teaspoons) in a skillet over medium heat; cook and stir onion (½), red bell pepper (½), garlic (½ clove), and Italian seasoning (1 teaspoon) in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.

   Uses 2 teaspoons canola oil · ½ onion, chopped · ½ red bell pepper, chopped · ½ clove garlic, minced · 1 teaspoon Italian seasoning, crushed

3. 3

   Step 3: Run a fork along the flesh of the squash (½), pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour (2 tablespoons) and Parmesan cheese (2 tablespoons) into the strands. Add onion (½) mixture and mix well.

   Uses ½ spaghetti squash, halved and seeded · ½ onion, chopped · 2 tablespoons all-purpose flour · 2 tablespoons grated Parmesan cheese

4. 4

   Step 4: Melt butter (2 teaspoons) 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.

   Pan fry patties · 5 minUses ½ spaghetti squash, halved and seeded · 2 teaspoons butter