Spaghetti squash hash brown

Spaghetti Squash Hash Brown

Ingredients

• 2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
• 1 tablespoon oil
• Salt, to taste (optional)

Directions

Heat the oil in a large non stick skillet over medium heat.

Press the water out of the squash with paper towels.

Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.

Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.

Transfer to paper towels to drain, then serve warm. Sprinkle with some salt if desired.

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

Nutrition Bonus: Potassium: 181mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 9%; Calcium: 3% 

Thanks for this recipe! Do you happen to know if they freeze well? There are only 2 of us, so I almost always need to freeze part of what I cook. Thanks!

I have not tried to freeze spaghetti squash but I have frozen zucchini so I would think this would freeze well.