Try this tasty and healthy hash browned spaghetti squash recipe. The spaghetti squash is shredded and cooked until crispy, resembling hash browns. It's a great alternative to traditional potato hash browns and perfect for those who are gluten-free or looking to add more vegetables to their diet. This recipe is easy to make and can be enjoyed for breakfast, brunch, or as a side dish. Serve it with eggs, bacon, or simply enjoy it on its own. Get ready to fall in love with this delicious and nutritious dish!
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the inside of each squash half with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 40-50 minutes, or until the squash is tender and can be easily shredded with a fork.
- Remove the squash from the oven and let it cool slightly.
- Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- Heat olive oil in a large skillet over medium-high heat.
- Add the spaghetti squash strands to the skillet and spread them out in an even layer.
- Cook for 5-7 minutes, or until the bottom is crispy and golden brown.
- Flip the spaghetti squash strands and cook for an additional 5-7 minutes.
- Transfer the hash-browned spaghetti squash to a serving plate and season with additional salt and pepper, if desired.
- Serve hot and enjoy your delicious hash-browned spaghetti squash!
