Are you looking for a healthier alternative to this deep-fried classic with less than 1 gram of fat per serving? Look no further than these Spaghetti Squash Hash Browns. Spaghetti squash is naturally low in calories and carbohydrates, but high in fiber and vitamins. Sneakily increase your vegetable intake and serve these as the perfect side dish on your breakfast plate.
- 1 spaghetti squash
- ¼ cup flour
- 1 egg
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Non-stick cooking spray
Preheat the oven to 400°F. Cut squash in half lengthwise. If the squash is too firm to cut, microwave for approximately 3-4 minutes, or until easily pierced with a knife.
Use a spoon and discard the seeds. Drizzle with olive oil. Season with salt and pepper.
- Place the squash halves, cut-side down, on the baking sheet. Depending on the size of the squash, roast for approximately 35 to 60 minutes, or until easily pierced with a knife.
- Remove from the oven. Let stand at room temperature until cool enough to handle, about 10 minutes.
- Use a fork to scrape the spaghetti squash into a colander, separating the strands.
- Remove excess moisture and drain. Thoroughly pat dry.
- Transfer to a large bowl. Add flour, egg, onions, garlic, parsley, and salt. Mix well. If you find that the mixture is too wet, add additional flour.
- Form into patties.
- Coat a skillet on medium-high heat with non-stick spray. Cook for 3-4 minutes, without stirring, until the bottom is beginning to turn a golden brown.
- Flip and cook for an additional 3-4 minutes. Serve and enjoy.
For more Spaghetti Squash Recipes, check out:
Southwestern Stuffed Spaghetti Squash (there are two versions to this recipe: Vegetarian and Meat)
Spaghetti Squash Bake with Marinara and Cheese (vegetarian)