Hash-Browned Spaghetti Squash

Updated on January 14, 2022

• 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

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.

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.

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.

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.

I Made It

Nutrition Facts (per serving)

217Calories12g Fat26g Carbs5g Protein

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Nutrition FactsServings Per Recipe2Calories217% Daily Value *Total Fat12g15%Saturated Fat4g20%Cholesterol15mg5%Sodium140mg6%Total Carbohydrate26g9%Dietary Fiber2g8%Total Sugars4gProtein5gVitamin C47mg233%Calcium127mg10%Iron2mg8%Potassium366mg8%

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