Description
This healthy and easy spaghetti squash recipe is perfect for leftover squash! Simply mix the squash with a little egg, cheese and seasoning, and then sauté until crispy. This simple recipe is wonderful served for breakfast with eggs or even alone. A low carb, keto friendly and fun way to cook spaghetti squash!
Ingredients
Scale
- 2 cups spaghetti squash (precooked)
- 1 egg
- 1/3 cup shredded parmesan cheese
- 1/4 tsp garlic powder
- salt and pepper (to taste)
Instructions
- Squeeze: Squeeze the excess water from your pre-cooked spaghetti squash. The drier, the better!
- Mix: Place the spaghetti squash in a medium sized bowl with the egg, parmesan, garlic powder and seasoning of choice; mix well.
- Cook: Form the spaghetti squash mixture into thin little patties. Cook on a well greased skillet over medium heat for about 5 minutes on each side (or until browned to your liking).
- Serve: Eat and enjoy!
Notes
Don’t be afraid to season the spaghetti squash to your liking. You can turn up the heat with a little cayenne pepper, or add flavor with diced onions, fresh garlic or chives. These can be made without the egg, but it helps hold things together.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 155 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
Keywords: breakfast, hash browns, healthy, low carb, spaghetti squash, vegetarian