Hash-Browned Spaghetti Squash
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water2 tsps
Canola Oil1 clove
Garlic (minced)2 tbsps
All-Purpose Flour2 tbsps
Grated Parmesan Cheese2 tsps
ButterDirections:
1
Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap
2
Poke a few holes in the plastic wrap for ventilation
3
Cook on microwave until tender, 6 to 9 minutes
4
Remove plastic wrap and allow to cool until easily handled
5
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
6
Set skillet aside, keeping vegetables warm
7
Run a fork along the flesh of the squash, pulling it into strands
8
Fluff strands to separate as much as possible and transfer to a bowl
9
Mix flour and Parmesan cheese into the strands
10
Add onion mixture and mix well
11
Melt butter in a skillet over medium heat
12
Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty
13
Cook until golden brown, about 5 minutes per side
14
Repeat with remaining squash mixture