Hash Browns

Ingredients

1 spaghetti squash

1 yellow onion, finely diced

2 T rosemary, finely chopped

Olive Oil

S&P

Method

Get your oven to 450ºF. Line a baking sheet with foil. Split the spaghetti squash in 1/2. Use a fork to remove all the seeds. Like I’ve said before, don’t be too anal about getting out all the gunk, you won’t even notice it once the squash has roasted. Lightly drizzle some olive oil inside the cavity of the squash and lay it face down onto the baking sheet. Roast for approx. 20 minutes, flip the squash over and roast for another 15 minutes. I decided to roast the squash at a ridiculously high temperature so it wouldn’t take as long and I wanted to see some caramelization on the squash. You’ll know it’s done when you take a fork to the squash and it “threads” very easily. Remove from the oven and let cool so you can handle it.

While the squash is roasting, heat some olive oil over medium heat and add the diced onion. You don’t want to hear a sizzle when you add the onion. Turn the heat down if this happens. We don’t want burned onions! Let the onions cook until they’re translucent and slightly golden. Add the rosemary and some S&P.

Once the squash is cooled. “Thread” it and add to a large bowl. Add the onions and mix around to roughly incorporate.

Turn the burner up to medium high heat and add more oil to your saute pan, if you need it. Take a spoon (or my favorite tool, your hands) and patty up some of the squash mixture. Saute it until it’s carmelized and golden brown, about 10 minutes on each side. Repeat until all the squash is gone.