Spaghetti Squash Hash Browns
|Spaghetti squash||5 Pound|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sour cream||1 Tablespoon (For Serving)|
|Parsley sprigs||1 (For Garnish)|
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.