Spaghetti Squash Hash Brown
Spaghetti Squash Hash Brown

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, spaghetti squash hash brown. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spaghetti Squash Hash Brown is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Spaghetti Squash Hash Brown is something that I have loved my entire life.

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.

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

The ingredients needed to make Spaghetti Squash Hash Brown:
  1. Take 1 cup spaghetti squash
  2. Take 1/3 cup rice flour
  3. Get Salt and pepper
  4. Prepare 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 with this special food spaghetti squash hash brown recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!