Spaghetti Squash Hashbrowns

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Spaghetti Squash Hashbrowns


  • 2 cups cooked & shredded spaghetti squash (about ½ small cooked squash)
  • Zero-calorie nonstick cooking spray
  • Salt & pepper (to taste)


  1. Spray a pan with a little zero-calorie nonstick cooking spray and let heat up.
  2. Meanwhile, press the water out of the squash with paper towels.
  3. Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.
  4. Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side, or until nicely browned.
  5. Transfer to paper towels to drain, then serve warm. Season with salt & pepper if desired.


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