Now, mind you, spaghetti squash isn't exactly LOADED with wayyyy more nutrients than a potato. Sure, it has a bit more vitamin A and vitamin C. But it's not like you're getting off of the hook of eating more vegetables in your day by making these. It's just a fun new use for a spectacular side dish.
This is a GREAT use for leftover spaghetti squash. And, if your garden is popping with gourds, you will have leftover spaghetti squash.
Spaghetti Squash Hashbrowns
1 medium spaghetti squash, cooked and shredded *see microwave directions below
1/2 large yellow onion
1/2 tsp olive oil
1/2 tsp salt
1/4 tsp paprika
Dash ground black pepper
Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, ~4 minutes. Add spaghetti squash and seasonings and saute for ~10-12 minutes, or until squash turns golden brown.
*To quickly cook a spaghetti squash, cut off the ends, slice in half lengthwise, then remove the seeds and pulp. In a microwave-safe dish, place half of the squash cut-side up. Pour 1/2 cup water into center "hole" of the squash (where you took the seeds out of), then place the second half of the squash on top, cut side down (as if you had never cut it at all). Microwave for 10-12 minutes, or until flesh is soft. Remove from microwave and allow to cool for 5 minutes before forking the flesh into strands.
Nutrition Info per 1/2 cup: 35 calories, 1 g fat, 6 g carbohydrates, 3 g fiber