Like a milkshake on the rocks for adults, the mudslide cocktail is delicious! A frothy, creamy cocktail is created by combining Irish cream, coffee liqueur, and vodka.
| Prep Time: | 15 mins |
| Cook Time: | 21 mins |
| Total Time: | 36 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ spaghetti squash, halved and seeded
- ¼ cup water
- 2 teaspoons canola oil
- ½ onion, chopped
- ½ red bell pepper, chopped
- ½ clove garlic, minced
- 1 teaspoon Italian seasoning, crushed
- 2 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons butter
Instructions
- 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
| Calories | 217 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 140 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for this awesome recipe! While I dislike when others rate recipes and then change everything I won’t do that. But due to food allergies to wheat & dairy I had to substitite these and it still turned really amazing! Definitely a keeper 🙂
Good recipe, especially with leftovers. Though as I find with hash it was not as crispy as I would have desired. I forever will be roasting my spaghetti squash instead of steaming it.
Photo above is inaccurate…. This being said… I doubled the recipe, because who wants to hold onto half a spaghetti squash? Be careful not to over cook your spaghetti squash or things can become mushy when combining the flour, parm and onion mixture (I did that). Don’t add too much Parmesan either for same reason. I would be tempted to slightly under-cook the squash to help keep some textured strings in the centre of the hashbrowns. Flavours are all around decent (barely tasted garlic). And I used green instead of red pepper because that is what I had. It worked out just fine. I am not sure getting up extra early to cook this squash is worth it. You could definitely prep these the night before and warm them in the oven the morning of so you don’t make them soggy.
Good recipe.