Hash-Browned Spaghetti Squash

• 1/2 spaghetti squash, halved and seeded
• 1/4 cup water
• 2 teaspoons canola oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 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.
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.

water, canola oil, onion, red bell pepper, clove garlic, italian seasoning, flour, parmesan cheese, butter

Taken from allrecipes.com/recipe/hash-browned-spaghetti-squash/ (may not work)