CHEESY HASH BROWN SPAGHETTI SQUASH
This is not your average spaghetti squash recipe, friends! My hash brown version will blow your mind! You've got to make this Cheesy Hash Brown Spaghetti Squash!
Provided by Jenn
Categories Breakfast
Number Of Ingredients 8
Steps:
- Wash and cut your spaghetti squash in half lengthwise. Remove the seeds with a spoon.
- Place it in your microwave, cut side up, and cook for 10-12 minutes...until softened. Or bake at 425 degrees, cut side up, for 45-50 minutes
- Remove and let cool for about 10 minutes.
- Once the squash has cooled enough to handle, scrape the insides into a large bowl.
- If you weren't using your oven, preheat it to 400 degrees.
- In a cast iron skillet, add butter and olive oil then add shallots. Cook over medium heat until beginning to soften, about 3 minutes. Add garlic and saute for about 30 seconds.
- To the skillet, add squash, sour cream, and half the cheese. Season with salt & pepper. Mix to combine everything and beginning to heat through.
- Remove from heat, cover with the rest of the cheese and then place into the oven.
- Bake until bubbly; about 15-18 minutes.
- Carefully remove from oven and then season with red pepper flakes if using.
- Allow to set for about 5 minutes, then serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SPAGHETTI SQUASH AND EGG CASSEROLE (HASH BROWN CASSEROLE)
Make and share this Spaghetti Squash and Egg Casserole (Hash Brown Casserole) recipe from Food.com.
Provided by cle0369
Categories Breakfast
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven t 350. Grease 9 x 9 inch baking dish.
- 2. Combine cheese, eggs, evaporated milk, salt and pepper in large bowl.
- 3. Add squash, onion, and green pepper; mix well.
- 4. Bake 60-65 min or until set.
Nutrition Facts : Calories 170.8, Fat 10.9, SaturatedFat 6, Cholesterol 119.1, Sodium 382.1, Carbohydrate 8.7, Fiber 0.5, Sugar 1.1, Protein 10.1
HASH-BROWNED SPAGHETTI SQUASH
This is also a great way to use leftover squash. Season with salt and pepper at the table if necessary. Serve with sour cream if desired.
Provided by Shahana
Categories Side Dish Vegetables Squash
Time 36m
Yield 2
Number Of Ingredients 10
Steps:
- Place spaghetti squash in a microwave-safe baking dish, cut-side down, pour in water, and cover dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Cook on microwave until tender, 6 to 9 minutes. Remove plastic wrap and allow to cool until easily handled.
- Heat canola oil in a skillet over medium heat; cook and stir onion, red bell pepper, garlic, and Italian seasoning in the hot oil until onion is tender, 5 to 10 minutes. Set skillet aside, keeping vegetables warm.
- Run a fork along the flesh of the squash, pulling it into strands. Fluff strands to separate as much as possible and transfer to a bowl. Mix flour and Parmesan cheese into the strands. Add onion mixture and mix well.
- Melt butter in a skillet over medium heat. Spoon about 1/4 cup squash mixture into the hot butter and press to form a 1-inch-thick patty. Cook until golden brown, about 5 minutes per side. Repeat with remaining squash mixture.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 26.1 g, Cholesterol 15.2 mg, Fat 11.5 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 139.7 mg, Sugar 3.7 g
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