Spaghetti Squash Hash Browns

Hash browns anyone?

Looking at Allrecipes.com for inspiration tonight, searching spaghetti squash specifically, I stumbled across Spaghetti Squash Hashbrowns

The next time I make it, I'll measure and update the recipe, for now, all ingredients, but very few, have amounts listed:

Seasonings

• Salt
• Garlic
• Rosemary
• Fennel seeds (slightly crushed to release aroma)
• Marjoram
• Thyme
• Basil

Other ingredients

• 1 spaghetti squash
• Butter or oil (I used Earth Balance Olive Oil buttery spread, soy free)
• ~2 - 3 tsp better than bouillon reduced sodium chicken base
• Nutritional Yeast
• Just shy of 1/2 cup flour (used pamela's artisan gf flour)

Directions

1. Cook and shread spaghetti squash
• cut ends off squash
• half squash, then scrape seeds until only hard portion remains
• place 1/2 open side face down in ~1 inch water in glass dish
• cover with glass dish or similar
• microwave for ~15 min or until outter shell gives slightly when pushed on
• while first 1/2 cools, repeat same cooking steps for second 1/2
• once cooled enough, use fork to shread into spaghetti like strands
2. Mix seasonings in small dish and set aside.
3. Mix 2 - 4 heaping tablespoons of butter and the chicken base
4. Toss shredded squash with butter/chicken base.
5. Begin adding seasoning mixutre, mix well and repeat to taste
6. Add nutritional yeast in same fashion.
7. Once adjusted to taste, mix in flour. Begin with 1/4, and continue adding until starts to thicken slightly. (will make hash browns firmer / crispier)
8. Heat frying pan with nothing on it on medium
9. While heating, prepare small ice cream scoop or soup spoon sized balls
10. Melt butter in pan and immediately add your first ball (I say first only because it may take 1 - 3 before you get the feel for how long each need to cook and the thickness you want)
11. Gradually flatten the ball with a spatchula until about 1/2 inch thick (if sticking too much, next one should have more flour)
12. Watch closely, flipping every few minutes, and flattening as needed, until you notice a traditional hash browh style pattern and browning. Some like crispier, others call it burnt :)
13. Each one takes around 8 minutes, depending on size and thickness
14. Once you get the hang of it, make multiple at a time, leaving enough room in the frying pan to flatten each ball as well as allow them to cook without touching, and flip without too much of a struggle.
15. Eat soon after cooking, or once the batch is complete, you may wish to quickly pan fry each side again to regain the fresh cripness.
16. We enjoy them with apple sauce on the side or topped with apple sauce. Think potato pancake :)