These hash browns are great for a breakfast-for-dinner kind of evening.
Ingredients
- 1 spagetti squash
- 1 tbs. coconut oil
- salt and pepper to taste
Makes 4 servings
Directions
- Preheat oven to 350F.
- On a cutting board, slice spaghetti squash in half and scoop out seeds/ insides.
- Fill a 9×11 pyrex dish with 1 inch of water and place squash facing down.
- Bake for 1 hour.
- Let the squash cool for 10 minutes, then use a fork to scoop out the squash portion and put it into a bowl.
- Using your hands, squeeze the liquid out of the squash.
- Form a patty with the squash and put it on a small frying pan with coconut oil.
- Fry each patty on each side for 5-7 minutes.
Did you know butternut squash has nearly 40 percent less carbohydrates than potatoes and sweet potatoes? Learn more about the health benefits of squash here!
Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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