Spaghetti Squash Hash Browns
The perfect breakfast for leftover spaghetti squash, crispy hash browns topped with a bit of cheese to start your day!
Servings: 1
Ingredients
- ½ medium spaghetti squash pre-cooked
- ¼ cup of chives
- ¼ teaspoon of garlic powder
- 1 egg
- Salt & Pepper to taste
- ½ cup cheddar cheese
Instructions
- Remove the spaghetti squash from the skin.
- Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.
- Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
- In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.
- The squash is done when it is golden brown.
- Immediately top with the cheddar cheese and ENJOY!!
Nutrition
Calories: 399kcal | Carbohydrates: 25g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 220mg | Sodium: 487mg | Potassium: 491mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1625IU | Vitamin C: 13mg | Calcium: 508mg | Iron: 2mg
