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Spaghetti Squash Hash Browns

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Ingredients
  Spaghetti squash 5 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Butter/Margarine 4 Tablespoon
  Sour cream 1 Tablespoon (For Serving)
  Parsley sprigs 1 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Prepare and bake spaghetti squash.
Cut in half lengthwise, discard seeds, and scoop flesh into a bowl; you should have about 6 cups.
Add flour and cheese.
Using 2 forks, lift squash strands to mix well.
Melt 1 tablespoon of the butter in a wide frying pan over medium-high heat.
Spoon 1/4 cup squash mixture into pan.
With a fork, quickly pat and press to form an evenly thick cake about 3 inches in diameter.
Repeat to make more cakes, leaving about 1/2 inch between cakes.
Cook cakes until bottoms are lightly browned (2 to 3 minutes), then turn over and cook until lightly browned on other side (2 to 3 more minutes).
Transfer to a platter; keep warm.
Continue until all squash mixture has been used, adding more butter to pan as needed.
Season to taste with salt and pepper,serve with sour cream and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Squash
Interest: 
Quick
Cook Time: 
4 Minutes

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