Hash Browned Spaghetti Squash Recipes

HASH-BROWNED SPAGHETTI SQUASH

Hash-Browned Spaghetti Squash image

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

Ingredients

½ spaghetti squash, halved and seeded
¼ cup water
2 teaspoons canola oil
½ onion, chopped
½ red bell pepper, chopped
½ clove garlic, minced
1 teaspoon Italian seasoning, crushed
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
2 teaspoons butter

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

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA

Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka image

Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.

Provided by College Girl

Categories Breakfast

Time 55m

Yield 1 squash, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium spaghetti squash
1/2 cup yellow onion, finely chopped
1 (10 ounce) can fat free condensed cream of celery soup
1 cup fat-free cheddar cheese, shredded divided into 1/4 cup and 3/4 cup
8 ounces nonfat sour cream
1/4 cup margarine, melted (real butter works best)
1 -2 teaspoon garlic powder
salt & pepper

Steps:

Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
Pour soup mixture over squash and stir well. Top with remaining cheese.
Bake at 350 degrees for 30 minutes or until cheese is browned.

SPAGHETTI SQUASH AND EGG CASSEROLE (HASH BROWN CASSEROLE)

Spaghetti Squash and Egg Casserole (Hash Brown Casserole) image

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

Ingredients

10 ounces spaghetti squash, cooked
3 large eggs
6 ounces evaporated milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup diced onion
1/2 cup green pepper
1 cup colby or 1 cup cheddar cheese

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

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