Rating: 4 stars
3 Ratings
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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.

Recipe Summary

15 mins
21 mins
36 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

217 calories; protein 4.9g; carbohydrates 26.1g; fat 11.5g; cholesterol 15.2mg; sodium 139.7mg. Full Nutrition