Description
These crispy spaghetti squash hashbrowns are a delightful twist on the classic breakfast favorite. Made from roasted spaghetti squash, they are crispy on the outside and tender inside, making them a perfect addition to your breakfast or brunch menu.
Ingredients
Units
Scale
Ingredients:
- 1 medium spaghetti squash, roasted
- 1 egg
- 1/4 cup almond flour or breadcrumbs
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for frying)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Halve the spaghetti squash, remove the seeds, and roast it cut-side down for 35–40 minutes.
- Prepare the squash: Once the squash is tender, allow it to cool slightly. Use a fork to scrape out the strands.
- Remove excess moisture: Place the squash strands in a clean towel and squeeze out as much moisture as possible.
- Mix the ingredients: In a bowl, combine the squash strands with the egg, almond flour, garlic powder, salt, and pepper.
- Cook the hashbrowns: Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten them slightly into rounds. Cook for 3–4 minutes per side or until golden and crispy. Drain on paper towels before serving.
Nutrition
- Serving Size: 1 hashbrown
- Calories: 130 kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg