Low Carb Spaghetti Squash Hash Browns


  • herbs: sage or rosemary black pepper* (or garnish with fresh diced green onion, cilantro)
  • optional: top with yogurt (dairy-free vegan) or sour cream
  • *for AIP omit black pepper top with a coconut based yogurt
  • 1/2 or 1 whole large spaghetti squash
  • sea salt
  • 3 Tablespoons avocado oil for frying or coconut oil
  • Optional
    Low Carb Spaghetti Squash Hash Browns


  1. I always make extra spaghetti squash for dinner a day or two in advance and then save 1/2 of already cooked spaghetti squash for this breakfast recipe. (See notes below for precooking spaghetti squash.)
  2. Spoon the squash strands out of the outer skin and into a bowl, discard skin. Mix squash with a little sea salt and optional diced herbs. (I like adding diced sage or rosemary into the patties before frying.) Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty. I get 10 patties from 1 large spaghetti squash.
  3. ..........
  4. Get full recipe >> CLICK HERE

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