Spaghetti Squash Hash Browns
 
Ingredients
  • 4-5 pound spaghetti squash
  • ⅓ cup all-purpose flour
  • ½ cup freshly grated or shredded Parmesan cheese
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 4 Tablespoons butter, or more as needed
Instructions
  1. To prepare squash: Heat oven to 350 degrees. Pierce the skin of the squash in several places with a fork. Set squash in a pan and bake for 1 hour, or until the shell gives slightly when pressed, about 1 hour to 1 hour, 10 minutes. Let squash stand until cool enough to touch. Cut in half lengthwise. With a fork, lift out and discard seeds. (or you can roast them like pumpkin seeds, which is what I did!) Run the fork through the squash to separate the strands and scoop out of shell. Measure 6 cups and place in a large mixing bowl. Use immediately, or it can be refrigerated for as long as 2 days before using.
  2. To the 6 cups of squash in bowl, stir in the flour, Parmesan, salt, and pepper; mix well. Heat butter, about a tablespoon at a time, on a 10-12-inch nonstick skillet over medium-high heat. Drop ¼ cup squash mixture at a time into pan. With a fork, quickly pat and press down to form an evenly thick cake about 3 inches across, leaving a little space between cakes.
  3. Cook until bottoms are browned, about 5 minutes or to your liking, then carefully turn cakes over. They will never be quite as stiff as potato hash browns, so turn carefully. If they break apart a little, just scoop back together with the spatula, keeping the round shape. Repeat with remaining butter and squash batter, cooking until they are browned and crispy on both sides.
  4. Serve hot with sour cream and chopped parsley.
Recipe by The Culinary Cellar at https://theculinarycellar.com/spaghetti-squash-hash-browns/