This was more of an attempt at a recipe than a recipe. I blame myself, not the instructions. The hash browns were still great and I ate them and wished I had more of them, but they were not optimal. For a first attempt, I’ll take it.
The original recipe is from the cook book Food with Benefits by Joy Coelho and Jay Denman. I switched a few things up. As far as the book goes, it’s amazing. I’ve made several things, mostly desserts, and they’ve all been great. I might have posted a recipe or two before. If anything, their frosting. I've made it several times. 2 words: Ghee+Honey. Among other things.
As I’ve said before, it’s nice when things are easy. I love hash browns; the shredded kind like from ihop. But I find the shredding part can be annoying, so when I saw this recipe a bell went off in my head. No shredding. The squash shreds itself. And I think it has a better nutrient profile than a white potato.
What went wrong for me, was the lack of crunchiness. But again, I think that’s my own fault. I think maybe I didn’t have the heat turned up high enough, but I don’t want to have carcinogen hash browns. The picture looks amazing, so I know it’s possible.
Here’s what you’ll need:
1 spaghetti squash, scooped
1 onion, diced
2 cloves garlic, diced
2 Tbsp ghee
What you’ll need to do:
Preheat oven to 350F
Cut the squash in half, scoop out seeds. Save them, or don’t. Season a little.
Bake face down for 35-40 minutes
Heat frying pan with ghee, add onions and garlic and more spices
Scoop out the shreds into the frying pan
I tried to organize like little latkes, but I’m not sure if it worked. I fried for a little, rotated and rotated and rotated and finally ate. There were crispy spots, kind of.