Spaghetti Squash Hash Browns

INGREDIENTS

1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)

DIRECTIONS

Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.

Mix squash strands with flour and cheese.

Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.

Continue with remaining squash mixture, adding butter or oil to the skillet as needed.

Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.

Serves 4 to 6.