Have you ever wanted to eat a spaghetti squash but didn’t know what to do with it? Well, here is a great way to enjoy this squash! These hashbrowns are amazing for leftover spaghetti squash and easy to make.
Not only do they make an excellent low-carb substitute for pasta, (the most popular way to use spaghetti squash), but it is a good source of Omega 3 and 6 fatty acids, rich in beta carotene and fiber. It is high in potassium, folate and vitamins A, B, and C as well! Bon Appétit!
1 whole Spaghetti Squash
1 tbsp Ghee, Coconut oil, or Avocado oil
1 small Shallot, minced
½ tsp Garlic powder
½ tsp Onion powder
Salt and Pepper
Cook the squash.
Preheat the oven to 400 degrees.
Halve the spaghetti squash lengthwise down the middle. Remove the seeds and rub oil around the meaty part of the squash. Add a little Himalayan Sea salt and pepper. Place face down on a baking dish and cook for 35 minutes. (or you can steam on the stove top)
Once the spaghetti squash is cooked scoop out the squash “noodles” and dry them on a towel to absorb the liquid.
Next, place the spaghetti squash into a mixing bowl and mix in the shallots, garlic powder, onion powder, and salt and pepper.
With your hands make about 8-10 balls, flatten them out on a paper towel to remove anymore liquid.
With your frying pan melt the oil or ghee over medium-high heat and cook a few spaghetti squash patties for about 3-4 minutes per side at a time.
Enjoy with organic grass-fed sour cream (or not) and cage-free eggs!
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