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Spaghetti Squash “Browns” (Gluten-free, dairy-free)

Time for our healthy, winter carbs that we stashed away for days such as this.

Spaghetti Squash “Browns”

• 1 whole spaghetti squash

• 1 whole onion

• 1 fresh garlic (as many cloves as you like)

• handful of fresh parsley

• 1-2 eggs

• Salt & Pepper to taste

Preheat oven to 400°

Cut your spaghetti squash in half, scrap out seeds and place cut side down on a baking dish or pan. Place in oven for about 1 hour or less depending on size. The squash will be soft to touch and brown around the edges touching the pan.

Remove from the oven and let cool. Once cooled, take a fork and scrap the “spaghetti like” strands from the inside. Be careful not to get any of the skin.

Place the squash in a cheesecloth to squeeze out any remaining liquid. Then add all chopped ingredients, eggs and seasonings. Mix until combined. Take a heaping fork full and place in a skillet warmed with your choice of oil. We used our rendered lard.

Cook both sides until golden brown.

Hope you enjoy this recipe!

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