Soooo, I had some extra spaghetti squash recently and was searching for something new to try when I found this new recipe for making healthier hash browns! And seriously, they are DELICIOUS!
This recipe is ideal if you are looking to avoid nightshades (like potatoes), wanting to get less starch and more vitamins and fiber, or simply just bored with breakfast and want something new and healthy to try.
I used this recipe from Medical Medium with a couple modifications.
- 1 medium to large spaghetti squash
- Onion powder
- Dried thyme
- Salt and pepper
- Coconut oil or avocado oil for cooking
- Bake or microwave spaghetti squash until you can easily stick a fork into the skin. Let cool before de-seeding.
- Remove seeds with a fork and then scrape the spaghetti squash strands into a bowl.
- Add salt, pepper, dried thyme, and onion powder to desired taste (less if you like mild savory, use more if you prefer a lot of seasoning…I used about 1/8 tsp of onion powder, a small pinch of thyme and a dash each of salt and pepper per squash brown) and mix well.
- Cover a large plate with paper towels and then scoop about 1/3 cup of squash browns spaced out on the towel and form into thin patties (the thinner they are, the faster they cook and the crispier they get!). Press the patties down with another paper towel to draw out moisture and to help them hold together solidly while cooking.
- Add a couple tablespoons of refined coconut oil into a large skillet and cook up the squash browns over medium-high heat, flipping once until they are slightly brown and then remove from the pan.
I haven’t tried them baked in the oven, though I probably will because it would make them much easier to prepare in bulk. They are delicious and I hope that you enjoy them!