My sis-in-law Cheryl recently told me that she was really loving making spaghetti squash hash browns. I love spaghetti squash and have been trying to reduce the number of carbohydrates in my meals of late so I was intrigued.
This past week on spring break, I had one-half of a spaghetti squash leftover from the previous night’s dinner so I decided to fry some up.
- 1 cup baked spaghetti squash – 7.8 net carbs
- 1 cup baked and peeled potato = 28.4 net carbs
Now that we are empty-nesters, I am trying to cope with leftovers as they are a foreign entity to me up until now.
To make the hash brown patties, simply scoop out the innards of the baked spaghetti squash. For a tutorial on how to bake spaghetti squash you can visit here. If you don’t think you’ll like spaghetti squash (like I did once upon a time), I encourage you to try it. It is not mushy and stringy like other winter squashes, but the strands are firm, in a way like a thin pasta noodle. I love the stuff now.
You’ll also need to squeeze some of the water out of your squash by placing it in a thin towel and wringing the towel to squeeze out the water. I tried pressing mine through a fine sieve and I think it would be worth the extra effort and mess to use the towel as mine were still too moist.
Like everything I make now, I had to spice it up a bit so I fell to my old favorite way of making potato hash browns by adding peppers and onions. Usually I add chopped poblano peppers and onions but I didn’t have any lurking in my refrigerator so I used a half of an onion and half of a jalapeno that I removed the seeds and ribs from.
I just tossed it into a bowl with my squash and a pinch of salt and pepper. stirred, and formed about one-half cup sized patties with my hands.
You can still see the moisture in this one. Remember, the less moisture you have, the crisper the outside will fry up for you. I also will make the patties thinner next time so they have more surface space to crisp up. Cheryl said she just smashes her flat with a spatula like you do regular shredded hash brown potatoes.
I fried my patties in a tablespoon of extra-virgin organic coconut oil in my iron skillet. I would recommend a well-seasoned iron skillet or a non-stick skillet for these. I have truly been loving cooking eggs and other items in coconut oil not only for the health benefits it brings, but also for the slight addition of coconut flavor it lends. Simply fry them for around three minutes over medium-high heat and then flip them over for the same amount of time on the other side.
I really enjoyed these and the great part is that they fill you up like a regular potato hash brown without loading you up with carbs. I felt very satisfied eating these with a couple of eggs and some turkey bacon!
So next time you have that leftover spaghetti squash and need a use for it? Try these Jalapeno Spaghetti Squash Hash Browns!
If you loved this recipe check out what other great food bloggers are making for Food Network’s Comfort Food Fest using anything “smashed”.
The Wimpy Vegetarian: Mashed Celery Root with Blue Cheese and Watercress
Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
Weelicious: Mashed Potato Cakes
Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
Swing Eats: Italian Style Smashed Potatoes
The Mom 100: Perfect Mashed Potatoes
Daily*Dishin: Mashed NotPotatoes Cauliflower
FN Dish: 5 Crazy-Good Ways to Do Up Mashed Potatoes
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