Spaghetti Squash Hash Browns

Spaghetti Squash Hash Browns

17
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"It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!"

Ingredients

1 h 10 m {{adjustedServings}} servings 199 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place spaghetti squash onto prepared baking sheet with cut sides down.
  3. Bake until squash is tender, about 45 minutes.
  4. Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands.
  5. Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the spaghetti squash mixture into the skillet and pat and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.
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Reviews

17
  1. 22 Ratings

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What a great idea! These are more like potato pancakes than hash browns, though. I do have to say that after tasting a test patty, I found these kind of bland and too moist to hold together. I a...

Tasty combination of flavors and all, just not a life-changing experience. We've made similar "potato pancakes" using zucchini, and these were definitely better than the zucchini. Also, I'd be...

I followed the advice of the Sept 18, 2012 reviewer "hazelnut" of adding more flour and cheese, a beaten egg, chopped red bell pepper, chopped onion and minced garlic. I made a double batch whic...