Breakfast Recipes

Spaghetti Squash Hashbrowns

  • 2 cups (300g) cooked spaghetti squash, shredded
  • 1 tablespoon oil
  • Salt, to taste (optional)

Heat the oil in a large non stick skillet over medium heat.

Press the water out of the squash with paper towels.

Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.

Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.

Transfer to paper towels to drain, then serve warm. Sprinkle with some salt if desired.

Nutrition Information Serves: 2 |  Serving Size: 1 cup

Per serving: Calories: 104; Total Fat: 7g; Carbohydrate: 10g; Protein: 1g

April 7, 2020
Danette Gleason, General Manager
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