HASH-BROWNED SPAGHETTI SQUASH

Hash-Browned Spaghetti Squash image

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.

Provided by Shahana

Categories Side Dish Vegetables Squash

Time 36m

Yield 2

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 139.7 mg, Sugar 3.7 g