Spaghetti Squash Hash Browns

Author: Adapted from The Microbiome Cookbook: 150 Delicious Recipes to Nourish your Microbiome and Restore your Gut Health by Pamela Ellgen

Yield: Serves 2

Ingredients

1 medium spaghetti squash
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons neutral oil, such as refined coconut or rice bran

Instructions

Preheat the oven to 350°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. (Reserve the seeds for roasting.) Arrange the squash halves cut-side down on a quarter-sheet pan. Roast uncovered for 40 minutes or until tender.
Scoop out the flesh with a fork. Season with salt and a generous amount of pepper, adjusting to taste. Let cool completely.
Form the spaghetti squash into 4 equal-sized patties. Squeeze out any excess moisture, as you would with fresh hash browns. (Expect to expel a lot of liquid, this is crucial, or you'll have soggy hash browns).
Heat the oil in a large skillet over medium-high heat. Pan-fry on each side for about 4 minutes or until golden brown.

Notes

To make ahead: prep up through the step of forming the patties (and squeezing out the excess liquid). Refrigerate in an airtight container; when ready to eat, pick up the recipe at the frying step. Spaghetti squash seeds can (and should) be roasted using the same method as for roasting pumpkin seeds. I like to serve the hash browns with a hot-sauced fried egg; you do you.

Recipe by A Modest Feast at http://www.amodestfeast.com/2016/09/14/spaghetti-squash-hash-browns/