Betrayal. Deceit. Trickery.
These days you cant believe everything you hear. Sometimes you can’t even believe what you see! Some things are just not as they seem. Take for instance, my husband. He affectionately nicknamed me Angel. While I adore the sentiment, it’s a bit misleading. Shoot, who am I kidding. That is a complete misnomer! You know what they say though…if the halo fits. We may have to adjust the angle from time to time, but I think it’s a keeper.
Another great example is this spaghetti squash. See how the strands appear exactly like spaghetti noodles? By looking at it you may think you can just suck that stuff up all Lady and the Tramp style. While I wouldn’t quite recommend that particular action with this, I can tell you this is one amazing vegetable. You know I am all about versatility in foods and this one completely fits the bill.
Spaghetti Squash is crazy easy to cook, and even easier to prepare. It serves as a great side for virtually any meal, and you can prepare it close to one hundred different ways. It’s fantastic with a great Bolognese and equally as perfect with a cheesy Alfredo. The really cool part is it can easily serve as it’s own serving dish! I mean how great is that! Talk about no clean-up. Just roast the squash, shred and fill with turkey sausage and brown sugar and there is one hearty meal with literally NO clean-up.
Today however, we are going to take this incredible veggie and make hash browns! Yes we are. You can serve them scattered, smothered, covered, chunked, topped, diced, capped or peppered! YES. YOU. CAN. Crispy, delicious, nutritious and super easy. And THAT you can believe.
Cheesy Spaghetti Squash Hashbrowns
- 1 spaghetti squash
- 1/2 cup diced onion, sauteed or steamed until crisp tender
- 1/4 cup green onion
- 1/2 cup grated cheese – your choice, I used Parmesan
- 1 egg
- 1 tsp. minced garlic
- 1 cup Panko
- Salt & pepper to taste
- Extra Virgin Olive Oil
Cut spaghetti squash in half, remove seeds (reserve the seeds; these are great for roasting) and rub both sides with olive oil, salt & pepper to your taste preference. Roast the squash at 400, cut side down, for about 30-45 minutes or until the strands easily shred with a fork.
Using your fork, continue to shred all of the strands into a bowl, discarding the squash shell. Add remaining ingredients and additional salt & pepper if desired. Mix well with your hands. Form patties with the mixture and place on a hot skillet. I use a little coconut oil spray to prevent sticking. Cook on each side about 5-7 minutes or until golden brown.
These are great served just like this, or you can top with your favorite condiments or sauces. I served these with a small dollop of Alfredo Sauce for extra creaminess.
As a bonus, here’s another great recipe for Spaghetti Squash.
Life is too short to eat ugly food. Bon Appetit y’all!