Once the squash has been roasted and drained, these diner-style spaghetti squash hash browns come together in a snap. Spaghetti squash, even well drained, can release a lot of liquid, so make sure your pan is really hot.
Slideshow:More Spaghetti Squash Recipes
One 4-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon plus 2 teaspoons vegetable oil
Freshly ground pepper
2 tablespoons minced chives, plus more for garnish
2 tablespoons unsalted butter, softened
Fried eggs and a green salad, for serving
How to Make It
Preheat the oven to 400°. Line a rimmed baking sheet with parchment. Place the squash halves cut side up on the prepared baking sheet. Season generously with salt and pepper, then drizzle with 1 tablespoon of oil. Roast, cut side down, for about 1 hour, until easily pierced with a knife. Remove from the oven and, using tongs, flip the squash halves. Let stand at room temperature until cool enough to handle, about 20 minutes.
Use a fork to scrape the spaghetti squash into a colander, separating the strands. (You should have about 4 cups.) Let drain for 20 minutes. Using a spatula, press the squash to remove excess water. Transfer to a large bowl. Add the butter and the 2 tablespoons of chives and toss; season with salt and pepper.
Heat a large cast-iron skillet over high heat until nearly smoking. Add the remaining 2 teaspoons of oil and tilt the pan carefully so the oil coats the bottom. Spoon the squash into the skillet and, using a metal spatula, pat into a large cake. Cook for 2 minutes, without stirring, until the bottom is beginning to brown. Flip the hash browns in several large pieces and cook until browned on the bottom, 2 minutes longer.
Transfer the squash hash browns to plates. Sprinkle with more chives and season with salt and pepper. Serve with fried eggs and a green salad.
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