Spaghetti Squash Hash Brown The idea for spaghetti squash hash browns arose from the constant need to do something with leftover spaghetti squash. I baked a spaghetti squash one night recently, prepared half of it for dinner and then placed the other half in the fridge. That "other half" is what we're going to make this.

Ingredients of Spaghetti Squash Hash Brown

  1. It's 1 cup of spaghetti squash.
  2. It's 1/3 cup of rice flour.
  3. Prepare of Salt and pepper.
  4. You need of Oil.

Spaghetti Squash Hash Brown step by step

  1. I tried this with potato starch. Failed. Tried with sweet rice flour. Failed. Tried with regular rice flour. Success!!.
  2. Season squash with salt and pepper. Add rice flower. Coat squash well..
  3. 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..
  4. 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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