Adapted from TheHonourSystem.com

2 cups Veggie Box spaghetti squash, cooked and
shredded
1 tbsp vegetable oil

2 cup s Veggie Box spaghetti squash, cooked and 1 tbsp vegetable oil

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