Spaghetti Squash Hashbrowns
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 102.4
- Total Fat: 5.6 g
- Cholesterol: 4.3 mg
- Sodium: 136.5 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
View full nutritional breakdown of Spaghetti Squash Hashbrowns calories by ingredient
Introduction
Kid test tasted! Everyone said YUM! Kid test tasted! Everyone said YUM!Number of Servings: 14
Ingredients
-
8 cups of spaghetti squash - we cooked up one large squash from the garden same as onion
1 - 1 1/2 cups sweet onion
1/2 cup Krogers Romano & Parmesan Grated Cheese
1/2 cup flour
1/2 tsp Kroger Garlic Garlic California seasoning
4 tbsp coconut oil, we used Spectrum Organic
Directions
Bake Squash at 400 deg
I cooked our squash whole and split it into two at the end.It baked for about an 1hr and 15. I also added in 2 cups water at beginning of cook time. No foil just bake as is with the water. Then split it open and scoop out seeds if you don't intend to eat them. This would be quicker in time if you had squash baked ahead.
1. So once squash is cooked and deseeded take a fork and scrape out insides all the way to the peel. What you end up with is a stringy mess that closely resembles angel hair pasta.
2. Now mix in chopped/diced onion with your hands, assuming you diced/chopped in advanced.
3. Mix all dy ingredients together.
4. Heat 1/2 of oil up on skillet - electric, non-stick, cast iron, whatever you fry on. I use cast iron and coconut oil. This makes two batches, so you will use the rest of the oil in the next batch.
5. Sprinkle a little dry mix at a time on onion, squash mix. Mix in with your hands. Keep doing this until you have it all mixed together.
6. Put half in frying pan and spread out. Fry until golded brown on one side and then flip and repeat. Dry off on paper towels.
7. Serve, eat and enjoy!
This should make in between 14 and 16 servings. There are seven of us and I made 14 servings of this easily. With 16 servings the calorie count is 89.
Number of Servings: 14
I cooked our squash whole and split it into two at the end.It baked for about an 1hr and 15. I also added in 2 cups water at beginning of cook time. No foil just bake as is with the water. Then split it open and scoop out seeds if you don't intend to eat them. This would be quicker in time if you had squash baked ahead.
1. So once squash is cooked and deseeded take a fork and scrape out insides all the way to the peel. What you end up with is a stringy mess that closely resembles angel hair pasta.
2. Now mix in chopped/diced onion with your hands, assuming you diced/chopped in advanced.
3. Mix all dy ingredients together.
4. Heat 1/2 of oil up on skillet - electric, non-stick, cast iron, whatever you fry on. I use cast iron and coconut oil. This makes two batches, so you will use the rest of the oil in the next batch.
5. Sprinkle a little dry mix at a time on onion, squash mix. Mix in with your hands. Keep doing this until you have it all mixed together.
6. Put half in frying pan and spread out. Fry until golded brown on one side and then flip and repeat. Dry off on paper towels.
7. Serve, eat and enjoy!
This should make in between 14 and 16 servings. There are seven of us and I made 14 servings of this easily. With 16 servings the calorie count is 89.
Number of Servings: 14