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Spaghetti Squash Hash Browns

1 spaghetti squash, halved and seeded, roasted and shredded

1/3 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/4 cup butter

Salt and ground black pepper

1/2 cup sour cream (optional)  

 

Place the spaghetti squash threads in a clean towel & wring out moisture. The squash will shrink in volume by about half. Mix flour & cheese into squash strands. Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Spaghetti Squash,