While egg bakes are my go-to for breakfast meal prep, I like to try new hacks and tricks on the weekends. This past weekend I converted some baked spaghetti squash into these hashbrowns to serve alongside my fried eggs.
There are no real tricks here. The spaghetti squash holds up without many added elements, and the cassava flour just provides a gluten-free, Whole30-friendly approach regular flour wouldn’t give you.
Spaghetti Squash Hashbrowns
1 spaghetti squash
1 tablespoon avocado oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cassava flour
1/4 cup ghee
Preheat oven to 400 degrees F. Cut spaghetti squash in half, lengthwise, and remove seeds.
Brush squash with avocado oil and season with salt and pepper. Place squash on a foil-lines pan and roast for 45 minutes.
Once cooked, scoop half of squash into a medium bowl, using a fork to break squash into strands. Add in cassava flour and combine with a fork until cassava flour is worked into the squash.
Melt ghee in a large skillet over high heat. Form squash mixture into a small ball and flatten out to 3-inch patties. Fry for 4 minutes per side and serve.
Note: use other half of squash for lunch prep or double the recipe.