Spaghetti Squash Hash Brown
Spaghetti Squash Hash Brown

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spaghetti squash hash brown. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

These Spaghetti Squash Hash Browns are a brilliant way to use up your leftover cooked spaghetti squash. A super easy low carb, low calorie I love discovering new ways to use up extra cooked veggies and these Spaghetti Squash Hash Browns are just the ticket for a quick and easy side dish. Simply take your leftover squash and remove the excess moisture.

Spaghetti Squash Hash Brown is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Spaghetti Squash Hash Brown is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have spaghetti squash hash brown using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti Squash Hash Brown:
  1. Get 1 cup spaghetti squash
  2. Get 1/3 cup rice flour
  3. Make ready Salt and pepper
  4. Get Oil

I developed this recipe as a protocol-friendly breakfast alternative for those following The Myers Way® and missing traditional hash browns. Spaghetti Squash Hash Browns are a lovely, low-carb substitute for blood sugar spiking white potatoes! Getting them crispy requires a heavy hand, but the end result is worth it! Perfect for the THM who misses hash browns with eggs.

Steps to make Spaghetti Squash Hash Brown:
  1. I tried this with potato starch. Failed. Tried with sweet rice flour. Failed. Tried with regular rice flour. Success!!
  2. Season squash with salt and pepper. Add rice flower. Coat squash well.
  3. Pan fry with some oil. Use medium heat. Takes a little long to get the golden brown and crunchiness. Because of the high sugar content in the squash, tends to burn quickly on medium high heat.
  4. When it’s hot, you can’t taste the crunchiness, but after letting it cool for about 5 to 7 minutes, the crunchiness is there. Not as quite crunchy as potato hash browns, but I am pleased with it.

Missing Hash Browns now That You're Low-Carbing? The idea for spaghetti squash hash browns arose from the constant need to do something with leftover spaghetti squash. I baked a spaghetti squash one night recently, prepared half of it for dinner and then placed the other half in the fridge. That "other half" is what we're going to make this. C'MON IN THE KITCHEN LET'S JAM!

So that is going to wrap this up for this exceptional food spaghetti squash hash brown recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!