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My review
Spaghetti Squash Hash Browns
qued3point14
"It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!"
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Ingredients
1 h 10 m servings 199 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place spaghetti squash onto prepared baking sheet with cut sides down.
- Bake until squash is tender, about 45 minutes.
- Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands.
- Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the spaghetti squash mixture into the skillet and pat and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 199 calories; 14.4 g fat; 14.5 g carbohydrates; 4.7 g protein; 35 mg cholesterol; 187 mg sodium. Full nutrition
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Reviews
Read all reviews 2127 Ratings
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Most helpful positive review
9/18/2012
What a great idea! These are more like potato pancakes than hash browns, though. I do have to say that after tasting a test patty, I found these kind of bland and too moist to hold together. I a...
Most helpful critical review
11/13/2012
Tasty combination of flavors and all, just not a life-changing experience. We've made similar "potato pancakes" using zucchini, and these were definitely better than the zucchini. Also, I'd be...
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Newest
9/18/2012
What a great idea! These are more like potato pancakes than hash browns, though. I do have to say that after tasting a test patty, I found these kind of bland and too moist to hold together. I a...
11/13/2012
Tasty combination of flavors and all, just not a life-changing experience. We've made similar "potato pancakes" using zucchini, and these were definitely better than the zucchini. Also, I'd be...
10/12/2012
I followed the advice of the Sept 18, 2012 reviewer "hazelnut" of adding more flour and cheese, a beaten egg, chopped red bell pepper, chopped onion and minced garlic. I made a double batch whic...
2/23/2013
My daughter and I loved these. I agree with others these are not a hashbrown but more of a potato pancake. I used squash that I had already cooked. I made sure to drain any excess water. Mixed a...
10/16/2013
This is fine like it is, but if you want more flavor (and who doesn't, right?) I suggest you add in LOTS of seasonings. It can be pretty much anything you like, just make sure there is some on...
2/12/2015
Personally for me, this is 4 stars as written. The other reviewers were correct, it needs an egg and a ton of seasonings. I gave it 5 because it's SUCH a cool idea! There are endless ingredients...
8/25/2013
Was a 4 until I topped each one with a teaspoon of saugage-flavored soy crumbles & a teaspoon of shredded non-fat mozzerella. This adds 40 calories to each patty, but they get a 5 in my house no...