Spaghetti squash is my go to vegetable when I want to avoid starch carbs, but still want to fill up. It’s easy to digest, won’t bloat you, and it’s considered low carb! Each cup contains 7 grams of carbohydrates. It’s also allergy, and autoimmune friendly. Packed full of vitamins , spaghetti squash hash browns will help you keep the carbs away as you ride the wave to a leaner physique through smart eating.
There are two versions to choose from. If you have a lot of allergies, an autoimmune condition, or you’re following the paleo diet, you’ll want to use the plain recipe. If you don’t have allergies, you can use the recipe containing parmesan cheese.
Spaghetti Squash Hash Brown – Plain. Paleo, Bulletproof, and AI Friendly.
Ingredients
- 2 cups spaghetti squash, cooked. (half a small spaghetti squash)
- 1 tablespoon of ghee, or oil
- Salt, to taste (optional)
Directions
In a non stick pan, heat your choice of oil over medium heat.
Remove the access water from you spaghetti squash using a paper towel.
Fitness Tips: If you want them to contain even less water, do this the night before. Roll them in paper towels and place them in a ziplock bag. Then remove them in the morning to use. Or use them all week!
Form your hash browns into flat mini pancakes using your hands. Each spaghetti squash hash brown will be about 2 tablespoons of squash.
Place the hash browns in the skillet and cook for roughly 5 – 7 minutes on each side. To get a perfect, brown hash brown, try to cook only once on each side.
Let cool on a paper towel. Sprinkle with some extra sea salt or garlic salt and serve warm.
Nutrition Information
Serves: 2 | Serving Size: 1 cup
Per serving: Calories: 104; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 105mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 4g; Protein: 1g
Option 2: Contains Dairy
- 2 cups spaghetti squash, cooked. (half a small spaghetti squash)
- 1/3 cup of flour (you can also opt for gluten free flours)
- 1/2 cup of grated parmesan cheese
- 1/4 cup of butter or ghee
- 1/2 cup of sour cream divided (optional)
- Salt and pepper to taste
Directions
Remove the access water from you spaghetti squash using a paper towel.
Fitness Tips: If you want them to contain even less water, do this the night before. Roll them in paper towels and place them in a ziplock bag. Then remove them in the morning to use. Or use them all week!
Mix spaghetti squash, flour, and parmesan cheese together.
In a non stick pan, heat your choice of oil over medium heat.
Form your hash browns into flat mini pancakes using your hands. Each spaghetti squash hash brown will be about 2 tablespoons of squash.
Place the hash browns in the skillet and cook for roughly 5 – 7 minutes on each side. To get a perfect, brown, hash brown, try to cook only once on each side.
Let cool on a paper towel. Sprinkle with some extra sea salt or garlic salt and serve warm. Serve patties topped with a dollop of sour cream.
Save and print this recipe for spaghetti squash hash browns to use all year long! If you love recipes like these, take a look at our newest weight loss / fat loss program, the Body Burn 28 Day Quick Start! Join the challenge today!
Adria Ali
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