20 minutesBreakfast

Spaghetti squash and cheddar hash browns

Makes: four servings
Makes: four servings


  • 2 spaghetti squashes
  • 2 tbsp olive oil
  • ½ cup chives
  • ¾ tsp garlic powder
  • 4 eggs
  • 1 ½ cups shredded cheddar cheese


  1. Slice spaghetti squash in half, scrape out seeds, brush with half the olive oil , and sprinkle with salt and pepper. Microwave 8 to 12 minutes, stirring and rotating at the 5 minute mark. Scrape the “noodles” out of the skin with a fork. (This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.)

  2. Squeeze out any excess water from spaghetti squash . Chop chives . Add both to a bowl with garlic powder , egg , salt and pepper. Mix well.

  3. Heat remaining olive oil in a skillet over medium. Add squash mixture cook, stirring occasionally, until well browned, about 15 minutes.

  4. Top hash browns with shredded cheddar immediately before serving.