Roasted Spaghetti Squash Hash Browns

10390465_843616899014748_3987832350305074240_n

Roasted Spaghetti Squash Hash Browns

Slightly adapted from Cookin’ Cowgirl
Makes 3 servings
Per serving: 2 vegetables, 3 condiments

Ingredients
3 cups roasted spaghetti squash
6 thin slices yellow onion
¼ tsp cayenne pepper
¼ tsp garlic salt
1/8 tsp freshly ground nutmeg (or pepper)

Directions: Roasted Spaghetti Squash
spaghetti squash
olive oil spray
salt
pepper or nutmeg
baking sheet
foil for easy clean up
Start out by washing squash and preheating oven to 400 degrees. Slice squash in half and remove the seeds. Lightly spray or brush the inside with olive oil. Sprinkle lightly with salt and pepper or nutmeg. Cover a baking sheet with foil and place squash cut side down. Roast for 50 minutes, turning pan once. Remove from oven and let cool for 5 minutes. Use a fork to get the strands out.

Directions for Hash Browns
Heat a large, non-stick skillet to medium-high heat. Start off by sautéing the onions for a few minutes, until they begin to turn translucent. Then, add the spaghetti squash threads to the pan. Add cayenne, garlic salt and nutmeg and stir. Continue to cook until the squash starts to crisp up and turn golden brown. Serve hot.

*Note: if you use olive oil, 1 tsp is a healthy fat. Be sure to count this with a leaner or leanest.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s