Squashbrowns

I miss potato hash browns - oh, the ones my mom makes are fabulous! With an excess of spaghetti squash from the garden, I thought 'why not?'! Texture was a bit off for me, to be honest but pretty darn good for a change! The key is to squeeze out all the water from the spaghetti squash!

 

What you need:

• Spaghetti squash, cooked and pulled apart (check out how to make the perfect spaghetti squash)
• 1/2 onion (diced finely)
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp garlic powder
• Extra Virgin Olive Oil or unsalted butter for frying

What you need to do:

1. Place prepared squash and diced onion in a colander. With a large spoon, press down firmly - to drain the excess water from the squash and onion. THIS IS A CRITICAL STEP!
2.  Dab top with a paper towel
3. In a mixing bowl, beat egg, salt, pepper, and garlic together.
4. Add in squash and onion
5. Mix until well incorportated
6. Heat oil or butter in a frying pan.
7. While pan is heating, hand form patties - I made minis (about 1/8 c each)
8. Once pan is hot, add patties and brown both sides (time will vary)
9. Garnish with greek yogurt and parsley! (I added a little shredded cheddar too!)
10. Enjoy!
    

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Perfect Spaghetti Squash

I tried Spaghetti Squash years ago, but was totally grossed out by the texture - you know me and these stupid texture issues... But with the 21 Day Fix Extreme coming up and my plans to do the "Countdown to Competition Meal Plan" - I know I need to find a few more meals to pick from! So my goal is to overcome my texture issues and have spaghetti squash and eggs on my meal plan in 2 weeks! So the experimenting starts now!

So why switch out pasta for spaghetti squash? Well first and foremost, it is a low carb option in comparison to traditional spaghetti. Spaghetti squash is nutrient dense with vitamins, minerals and a cup contains about 10% of your daily recommended fiber. With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet. A serving contains no fat unless you add butter or olive oil. Spaghetti squash is a great alternative to high-calorie, high-carb traditional pasta.

So what the heck do I do with this thing???

 

Cut off the stem and the other end of the squash. Carefully cut the squash in half lengthwise.

Open the squash and scoop out the seeds with a spoon.

 

 

Preheat oven to 400

Place the squash halves on a heavy baking pan

Rub extra virgin olive oil on the insides and on the outside skins

Sprinkle lightly with garlic salt and pepper.

 

 

Place the squash cut side down back on the pan and over with foil.

 

 

Bake for 35-40 minutes

 

 

Allow the squash to cool just enough so you can handle it. Scrape the squash with a fork.

Tah-Dah - NOODLES, kinda lol

 

I used these in place of noodles and made a chicken parm dish with panko chicken. IT WAS FABULOUS!!!! GREAT TASTE! NO TEXTURE ISSUE :)
Enjoy!