HappyCook80's Recipe

Spaghetti Squash Hash Browns

Category: Recipes

Spaghetti Squash Hash Browns

4 to 5 cups, packed cooked and shredded spaghetti squash
2 to 4 tbsps. finely chopped onion
2 to 3 tbsps. shredded Monterey Jack cheese or parmesan, optional
2 tbsps. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 to 3 tbsps. butter, olive oil or bacon drippings
1 tsp. minced fresh chives or parsley, optional

Combine the spaghetti squash, onion, cheese (if using), flour, salt
and pepper in a large bowl.

Heat the butter in a large skillet over medium hat. Add the squash
mixture to the pan and pat into a cake. Cook, shaking the pan
occasionally to prevent sticking, until the bottom is crisp and
brown, about 10 minutes. Cut into quarters and turn over. Continue
cooking until the bottom is crisp and brown, about 5 to 10 minutes
longer.

Serve on warm plates and sprinkle with chives, if desired.
Serves 4.

Note: To cook spaghetti squash, cut lengthwise in half and scrape out the seeds. Pierce the skin several times with a fork. Place the squash in a large baking dish, then in an oven preheated to 350
degrees.

Bake for 50 to 70 minutes, or until the strands can be scraped from the shell with a table fork.

If you have a microwave, place half of the squash, cut side up, in a microwave-safe dish. Microwave on high, rotating the dish once, for about 15 minutes, or until the strands can be scraped from the shell
with a table fork. Repeat with other half.