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Spaghetti Squash Hash Browns

Spaghetti Squash Hash Browns

The perfect breakfast for leftover spaghetti squash, crispy hash browns topped with a bit of cheese to start your day! I wanted to keep these super simple and (most importantly) EASY. I love the idea of being able to throw this together quickly in the morning to eat before work.

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1 Serving

Calories: 378 kcal per serving

Ingredients

  • ½ - spaghetti squash
  • ¼ cup - chives
  • ¼ tsp - garlic powder
  • 1 - egg
  • Salt & Pepper
  • ½ cup - cheddar cheese

Instructions

  1. Remove the spaghetti squash from the skin.
  2. Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.
  3. Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
  4. In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.
  5. The squash is done when it is golden brown.
  6. Immediately top with the cheddar cheese and ENJOY!!

Nutrition

Energy: 378 kcal | Total Fat: 26 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 243 mg | Total Carbs: 18 g | Fiber: 4 g | Sugars: 6 g | Proteins: 22 g | Sodium: 480 mg | Polyunsaturated: 2 g | Monounsaturated: 6 g

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