Hash-Browned Spaghetti Squash

Directions

1. 1
   Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap.
2. 2
   Poke a few holes in the plastic wrap for ventilation.
3. 3
   Cook on microwave until tender, 6 to 9 minutes.
4. 4
   Remove plastic wrap and allow to cool until easily handled.
5. 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. 6
   Set skillet aside, keeping vegetables warm.
7. 7
   Run a fork along the flesh of the squash, pulling it into strands.
8. 8
   Fluff strands to separate as much as possible and transfer to a bowl.
9. 9
   Mix flour and Parmesan cheese into the strands.
10. 10
    Add onion mixture and mix well.
11. 11
    Melt butter in a skillet over medium heat.
12. 12
    Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty.
13. 13
    Cook until golden brown, about 5 minutes per side.
14. 14
    Repeat with remaining squash mixture.