Ok.. Before you even make these, I should warn you. They are so addictive. They are especially addictive if you have not had carbs. Spaghetti squash is sweeter than most veggies… and they are really expensive to buy. So plant the seeds in your back yard (don’t throw those suckers away!)
First…. baking a spaghetti squash (first time try a small one). A good thing to learn even if you just plan to top them with cinnamon like sweet potatoes.
Preheat oven to 460. Cut it in half (the shortest distance)
Take the seeds and stringy stuff out. Oil the flesh with olive oil.
Lay them fleshy side down on a large flat pan.
Bake for 45 to 50 minutes. (40 for smaller ones)
When you take it out, let it cool off before trying to shred it. I shred mine with a big fork.
I put the meat of it in Pyrex bowls to use for the next few days.
Making the patties-
Taking the strands and placing them into a paper towel or cheesecloth to squeeze out the water and form a patty. I do this with several patties. I did add chopped onions once, but most of the time I don’t have time in the morning to be fancy.
I season them with onion and garlic powder. Also, I sprinkle a little sea salt and pepper on them while they are frying.
Then I fry them in coconut oil. This doesn’t take long, because they are already baked.
The main goal is to make them look like hash browns.
I like to eat mine with a fried egg for breakfast or with air fried chicken for dinner! I have found them to be KETO, low carb and vegetarian friendly.
Enjoy! Please let me know how it works for you by commenting below.