Shahana Recipe ⤍ 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.

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

Cooking Directions

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.

Nutrition Facts

• calories216.7
• carbohydrateContent26.1 g
• cholesterolContent15.2 mg
• fatContent11.5 g
• fiberContent2.1 g
• proteinContent4.9 g
• saturatedFatContent4 g
• sodiumContent139.7 mg
• sugarContent3.7 g