There are not many vegetables you can call fun, but spaghetti squash is definitely one of them. How many items look like a large yellow cylinder and suddenly lovely pasta-looking strands are pulled out of them when cooked? I find that pretty amazing. Not to mention spaghetti squash tastes wonderful.
If you are a fan of hash browns for breakfast, you will love these. Spaghetti squash hash browns are great served with sausages, eggs, bacon, or just on their own with a dollop of Greek yogurt or sour cream. They cook up just like potato hash browns.
The spaghetti squash is baked for about an hour, split, seeds scraped out, and then the fun begins. Just take a fork and start lifting up the fine strands of squash and measure 6 cups. It is then mixed with some flour, Parmesan, salt, and pepper. Scoop into a 1/4 measuring cup and plop onto a heated skillet with some melted butter and fry until crispy.
- 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
- 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.
- 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.
- 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.
- Serve hot with sour cream and chopped parsley.