Spaghetti Squash Hashbrown
by LindaRaeWright
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INGREDIENTS
- 2 cups spaghetti squash (about 1 ; cooked & shredded
- 1 tablespoon oil
- salt/pepper to taste
INSTRUCTIONS
Heat the oil in a large non stick skillet over medium heat.
Press the water out of the squash with paper towels.
Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.
Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
Transfer to paper towels to drain, then serve warm. Sprinkle with some salt if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (27g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 239 | ||
| Calories from Fat: 239 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27g | 36 % | |
| Saturated Fat 3.5g | 17 % | |
| Monounsaturated Fat 7.4g | ||
| Polyunsanturated Fat 14.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 77.5mg | 3 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 239
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