Ingredients
2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
1 tablespoon oil
Salt, to taste (optional)
Directions
Heat the oil in a large non stick skillet over medium heat.
Press the water out of the squash with paper towels.
Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.
Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
Transfer to paper towels to drain, then serve warm. Sprinkle with some salt if desired.
Notes
From https://blog.myfitnesspal.com/spaghetti-squash-hashbrown/ Have not yet tried - found this one on the internet and marked it for future reference.
