Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, spaghetti squash hash brown. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spaghetti squash hash browns are gloriously-golden, nuttily-sweet, and, in my humble opinion, an even tastier alternative to the dish from which they drew inspiration from. These gut-health-friendly fritters are fantastic when paired with a runny-yolked fried (or poached) egg. This dish substitutes versatile spaghetti squash for potatoes in a side dish that looks like potato patties.
Spaghetti Squash Hash Brown is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spaghetti Squash Hash Brown is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook spaghetti squash hash brown using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spaghetti Squash Hash Brown:
- Make ready 1 cup spaghetti squash
- Make ready 1/3 cup rice flour
- Make ready Salt and pepper
- Prepare Oil
I developed this recipe as a protocol-friendly breakfast alternative for those following The Myers Way® and missing traditional hash browns. Spaghetti Squash Hash Browns make a delicious low-carb addition to breakfast. Read about the one trick to making them crispy brown like taters. When making Spaghetti Squash Hash Browns, keep in mind that squeezing the liquid out of the squash will result in a reduction of volume - around half.
Instructions to make Spaghetti Squash Hash Brown:
- I tried this with potato starch. Failed. Tried with sweet rice flour. Failed. Tried with regular rice flour. Success!!
- Season squash with salt and pepper. Add rice flower. Coat squash well.
- Pan fry with some oil. Use medium heat. Takes a little long to get the golden brown and crunchiness. Because of the high sugar content in the squash, tends to burn quickly on medium high heat.
- When it’s hot, you can’t taste the crunchiness, but after letting it cool for about 5 to 7 minutes, the crunchiness is there. Not as quite crunchy as potato hash browns, but I am pleased with it.
Spaghetti squash hash browns seem lovely in theory. The squash fits into SCD, GAPS and Paleo diets and it saves your knuckles from the peril of the grater. Unfortunately, visions of crispy, alternative hash browns are often dashed to the ground when the squash refuses to properly crust. Spaghetti Squash Hashbrown. chevron_left PREV: How to Reset Your Relationship. Simply take your leftover squash and remove the excess moisture.
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