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!
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
Place the spaghetti squash onto the prepared baking sheet with cut sides down.
Bake for about 45 minutes until the squash is tender.
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.
Melt butter in a skillet over medium-high heat.
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.
Cook for about 5 minutes per side, until golden brown. Season with salt and black pepper to taste.
Serve patties topped with a dollop of sour cream, and enjoy!
- 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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