Spaghetti Squash Hash Browns by
Adapted from TheHonourSystem.com
Ingredients
2 cups Veggie Box spaghetti squash, cooked and
shredded
1 tbsp vegetable oil
Instructions
To cook spaghetti squash:
Preheat oven to 375F. Cut
squash in half shortwise. Remove membranes and
seeds. Add a little water to a baking dish to prevent
drying, and bake squash cut-side down for about 45
minutes, or when it can be pierced easily with a knife. Use a fork to scrape the squash to get long, lovely
strands. If the squash seems difficult to scrape, bake
for an additional 10 minutes.
To make hash browns:
Heat oil in a large nonstick skillet over medium heat. Press moisture out of squash strands with paper
towels, or wring out in a clean kitchen towel. Form the
patties by taking around 2 tablespoons of squash
strands, ball them loosely, and then press firmly
between your palms to flatten.
Transfer patties carefully to hot skillet. Cook for 5-7
minutes per side until nicely browned. Only flip these
once if possible to get the nice browned
Preheat oven to 375F. Cut
squash in half shortwise. Remove membranes and
seeds. Add a little water to a baking dish to prevent
drying, and bake squash cut-side down for about 45
minutes, or when it can be pierced easily with a knife. Use a fork to scrape the squash to get long, lovely
strands. If the squash seems difficult to scrape, bake
for an additional 10 minutes.
To make hash browns:
Heat oil in a large nonstick skillet over medium heat. Press moisture out of squash strands with paper
towels, or wring out in a clean kitchen towel. Form the
patties by taking around 2 tablespoons of squash
strands, ball them loosely, and then press firmly
between your palms to flatten.
Transfer patties carefully to hot skillet. Cook for 5-7
minutes per side until nicely browned. Only flip these
once if possible to get the nice browned