Spaghetti Squash Hash Browns

By HeatherS

Ingredients

• Metric Ingredient Imperial
• 1 spaghetti squash 1
• 75 ml flour 1/3 cup
• 125 ml parmesan cheese, grated 1/2 cup
• 50 ml butter 4 tbsp
• - salt & pepper to taste -

Details

Servings 6

Preparation

Step 1

Wash squash; pierce shell in several places to allow steam to escape. Place whole squash in rimmed baking pan. Bake, uncovered, in preheated 350 F (180 C) oven for 45 minutes; turn squash over and continue to bake until shell gives to pressure, between 15 to 45 more minutes.
Cut squash in half lenghwise, discard seeds and scoop flesh into bowl, you should have approximately 6 cup (1.5 L). Add flour and cheese. Using two forks, lift squash strands to mix well.
Melt 1 tablespoon (15 ml) butter in frying pan over medium high heat. Spoon 1/4 cup (50 ml) squash mixture into pan. With a fork, quickly pat and press to form an evenly thick cake. Repeat to make more cakes. Cook until bottoms are lightly browned, about 2 to 3 minutes, then turn over and cook until lightly browned on other side. Transfer to platter; keep warm.
Continue until all squash mixture has been used, adding more butter to pan as needed. Season to taste with salt and pepper. Serve with sour cream if desired.