Name: Hash-Browned Spaghetti Squash
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Spaghetti squash, halved and seeded - ½; Water - ¼ cup; Canola oil - 2 teaspoons; Onion, chopped - ½; Red bell pepper, chopped - ½; Garlic, minced - ½ clove; Italian seasoning, crushed - 1 teaspoon; All-purpose flour - 2 tablespoons; Grated Parmesan cheese - 2 tablespoons; Butter - 2 teaspoons

Ingredients for - Hash-Browned Spaghetti Squash

1. Spaghetti squash, halved and seeded ½

2. Water ¼ cup

3. Canola oil 2 teaspoons

4. Onion, chopped ½

5. Red bell pepper, chopped ½

6. Garlic, minced ½ clove

7. Italian seasoning, crushed 1 teaspoon

8. All-purpose flour 2 tablespoons

9. Grated Parmesan cheese 2 tablespoons

10. Butter 2 teaspoons

How to cook deliciously - Hash-Browned Spaghetti Squash

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.