Spaghetti squash and cheddar hash browns
- 1 spaghetti squash
- 1 ½ tbsp olive oil
- ½ cup chives
- ¾ tsp garlic powder
- 4 eggs
- 1 tbsp butter
- 1 ⅓ cups shredded cheddar cheese
Slice spaghetti squash in half, scrape out seeds, brush with 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.)
Squeeze out any excess water from spaghetti squash. Chop chives. Add both to a bowl with garlic powder, egg, salt and pepper. Mix well.
Heat butter in a skillet over medium. Add squash mixture cook, stirring occasionally, until well browned, about 15 minutes.
Top hash browns with shredded cheddar immediately before serving.