Hungry Girl's Day-Off Diet Spaghetti Squash Hash Browns

Yield: 2 servings
Calories: 179
Theme: Day-Off Diet
Rating:
(3)
SAVE PRINT

Makeover your deep-fried potato classic with this crispy, spaghetti squash hash browns recipe. It's a delicious  and healthy alternative that will become a new family favorite! Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.

Ingredients

  • 2 1/4 lbs spaghetti squash, seeds removed, halved (about half a spaghetti squash)
  • 2 tbsp water
  • 1/2 cup chopped onion
  • 1/2 tsp chopped garlic
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Cooking spray

Directions

1. Microwave whole squash for 6 minutes, or until soft enough to cut in half. Wrap remainder half of squash in plastic and refrigerate for later.

1. Place spaghetti squash pieces in a large micowave-safe bowl with 2 tablespoons of water. Cover and microwave for 8 minutes, or until soft.

2. Scrape the squash strands into a strainer, and let excess moisture drain. Thoroughly pat dry.

3. Transfer squash strands to a large bowl. Thoroughly mix in all remaining ingredients.

4. Spray a large skillet with cooking spray. Bring the skillet to high heat.

5. Add the squash mixture into the skillet, spread into an even layer, and cook for 2 minutes.

6. Flip the mixture and cook until lightly browned, about 2 more minutes.

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This recipe was recently featured in Food Truth Series: What You Need to Know About Processed Meats.

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