Squashbrowns (Nightshade-Free Hashbrowns)

Are you avoiding nightshades or trying to cut carbs? In my household, it’s a bit of both–I don’t do well with nightshades and he needs to stop eating so many nutrient-poor starches for the sake of his stubborn waistline. We both had a hard time giving up potatoes… fries, chips, mashed, baked, they’re so tasty so many ways. It is always easier to avoid foods you know are bad for you when you have a decent alternative you can easily incorporate into the same meals. After conquering sweet potato fries and mashed plantain, I decided to try my hand at Squashbrowns. The versatile spaghetti squash is a great substitute for white potatoes in this breakfast and brunch favorite! With more nutrients, less carbs, and none of the inflammatory properties of nightshades, it’s a healthy choice the whole family can be proud of. Serve these little crispy bits anywhere you’d normally serve hashbrowns (or even places you wouldn’t).

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Squashbrowns

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Servings8 servings

Ingredients

• 1 medium spaghetti squash cut in half
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil

Equipment

• bakeware
• cookware

Instructions

• Preheat the oven to 375 degrees F.
• Brush each half of the squash with a tablespoon of oil and sprinkle with salt.
• Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.
• Allow the squash to cool, then shred it into strings and place the strings inside a paper towel-lined colander. Squeeze the squash thoroughly, getting out as much moisture as you can.
• To dry the squash further, preheat the oven to 200 degrees F. Arrange the squash on a parchment-lined baking sheet, spreading as thin as possible, and bake for 1 1/2-2 hours, until just barely damp.
• Heat the 1/2 cup oil in a skillet over medium-high heat. Add a handful of spaghetti strings into the pan, frying until golden brown, stirring occasionally, about 10 minutes.
• Remove from the skillet and drain on a paper towel. Repeat for all of the remaining squash.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 1g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 381mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 5.8mg | Calcium: 30mg | Iron: 0.4mg