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Spaghetti Squash Hash Browns
 Nutritionist Approved
At a Glance
Category:Grocery Additions
Cuisine:American
Approved For:Vegetarian, Diabetic
Prep Time: 30+ minutes
Cook Time:Less than 10 minutes
Makes: Servings(s)
Chefs notes

Just like the original, only guilt-free! When cooked, spaghetti squash is similar in texture to noodles or shredded potatoes and makes the perfect platform for a healthier version of hash browns.

from Nutrisystem Member, barbie-to-bee

Counts As
1 Vegetable
Directions
1. To roast the spaghetti squash: Preheat oven to 400 degrees. Line a pan with foil, cut the squash in half lengthwise, scoop out and discard the seeds. Spray the squash with fat-free olive oil cooking spray and season with a little sea salt and black pepper. Roast the squash cut side down for 50 to 60 minutes. Let cool 5 to 10 minutes. Pull out the squash with a fork so it pulls away in strands.

2. Saute the onion in a non-stick fry pan until translucent, add the squash and seasonings, cook until squash crisps up and is golden brown.

Note: Roast the squash ahead of time and freeze in 1/2 cup portions, defrost and use as needed.
Ingredients
 
1/2
cup
spaghetti squash
1
 
spray
fat-free olive oil cooking spray
1
 
dash
salt, pepper, cayenne pepper, garlic, to taste
 
1/4
cup
onion, sliced
Variations (May affect "Counts As" values)
Serve With

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