How To Make Spaghetti Squash Hash Browns
These crispy, sweet squash hash browns are packed with savory parmesan, topped with tangy sour cream, then pan-fried for a delectable breakfast meal!
Serves:
Ingredients
- cooking spray
- 1spaghetti squash,halved, seeded
- ⅓cupall-purpose flour
- ½cupParmesan cheese,grated
- ¼cupbutter
- salt and ground black pepper,to taste
- ½cupsour cream,divided, optional
Instructions
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Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
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Place the spaghetti squash onto the prepared baking sheet with cut sides down.
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Bake for about 45 minutes until the squash is tender.
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Scrape the strands of flesh from the squash with a fork and place it in a large bowl. Mix the flour and Parmesan cheese into the squash strands.
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Melt butter in a skillet over medium-high heat.
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Spoon ¼ cup of the spaghetti squash mixture into the skillet, then pat and press to form the squash into a patty that’s about 1-inch thick.
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Cook for about 5 minutes per side, until golden brown. Season with salt and black pepper to taste.
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Serve patties topped with a dollop of sour cream, and enjoy!
Nutrition
- Calories: 212.82kcal
- Fat: 16.35g
- Saturated Fat: 9.27g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.71g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 11.45g
- Fiber: 1.29g
- Sugar: 2.54g
- Protein: 6.10g
- Cholesterol: 38.73mg
- Sodium: 272.57mg
- Calcium: 188.19mg
- Potassium: 125.46mg
- Iron: 0.70mg
- Vitamin A: 128.21µg
- Vitamin C: 1.59mg
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