Spaghetti Squash Hash Browns

 

I've made a lot of different things with spaghetti squash, but I think this has to be my all-time favorite. Spaghetti squash hash browns are as good as they sound, and they're SO EASY. I want to eat them for breakfast every single day. 

This recipe is perfect for when you have leftover cooked squash from the night before — it really cuts down on prep time. 

Ingredients (serves 1)

  • 1/2 spaghetti squash, cooked (Instructions here)
  • 1 pasture-raised egg
  • 1/2 small onion, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

To serve with hash browns:

  • 1 pasture-raised fried egg
  • Avocado slices

1. Squeeze all the water out of the spaghetti squash using your hands. You might want to do this a few times to make sure you get all the water out. Pat dry with a paper towel. 

2. In a large bowl, mix spaghetti squash with one egg, onions, garlic, and parsley. 

2. Heat olive oil in a large pan on medium heat. Add spaghetti squash mixture for about 10 minutes or until squash begins to turn golden brown. Mix occasionally with a spatula so squash doesn't burn.  

3. Serve warm with a side of fried egg and avocado slices, and top with a little pinch of salt and pepper to taste.