Craving a guilt-free twist on classic hashbrowns that will revolutionize your breakfast game? Get ready to discover the ultimate low-carb, veggie-packed sensation that will make you forget all about traditional potato hashbrowns! Our Roasted Spaghetti Squash Hashbrowns are about to become your new morning obsession - crispy on the outside, tender on the inside, and packed with incredible flavor that will have your taste buds dancing with joy.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 eggs
- 1/2 cup flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise. Remove seeds and stringy pulp using a spoon.
- Place squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes until flesh is tender and easily scrapes into spaghetti-like strands.
- Remove squash from oven and let cool for 10 minutes. Using a fork, scrape the flesh to create spaghetti-like strands.
- Transfer squash strands to a clean kitchen towel. Squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine squash strands, finely chopped onion, bell pepper, eggs, flour, salt, and pepper. Mix until well incorporated.
- Heat a large skillet over medium-high heat with olive oil or butter.
- Drop mixture by 1/4 cup portions into the skillet, flattening each into a hashbrown shape.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer cooked hashbrowns to a paper towel-lined plate to drain excess oil.
- Serve hot with optional garnishes like fresh herbs, sour cream, or applesauce.
Tips
- To ensure your Spaghetti Squash Hashbrowns turn out perfectly crispy and delicious, keep these pro tips in mind:
- Moisture is the enemy of crispiness! Make sure to thoroughly squeeze out excess liquid from the squash using a clean kitchen towel. The dryer the squash, the crispier your hashbrowns will be.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and achieve that gorgeous golden-brown color.
- Don't overcrowd the pan - cook hashbrowns in batches to ensure they crisp up evenly and maintain their shape.
- For extra flavor, experiment with adding herbs like thyme or rosemary to the mixture, or sprinkle some grated parmesan cheese for a savory twist.
- If the mixture seems too wet, add a bit more flour or even some breadcrumbs to help bind the ingredients and create a more cohesive hashbrown.
- Serve immediately for the best texture and flavor, as hashbrowns tend to lose their crispiness if left sitting too long.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 5g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 95mg
