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Spaghetti Squash Hash Browns and they’re good for you!

Here’s a little quickie to help you take a stand against temptation this weekend.  Wait.  Are you really going to pretend you’re  not going to be tempted?  C’mon.  We’re all going to brunch.  We’ll all have a couple of mimosas at home then maybe move on to bloodies once we arrive at the restaurant.  Oftentimes it’s downhill from there.  Plates appear dripping with crunchy, smokey bacon shyly peaking out from under the heavy drip of a lemony hollandaise and a small mountain of crispy, oniony hash browned potatoes…who can resist?  And then there’s that guy.  You know the one.  He orders the thick-cut, maple, cinnamon, praline, cream cheese stuffed french toast.  With extra butter and syrup on the side.  Ugh.  Kill me now!  It’s got to taste beyond heavenly.  But guess what?  I didn’t work all week at feeling good and looking good to blow it all BEFORE I get to brunch.  I exercise five days a week.  And I try hard to have my cocktails only on the weekend.  Yes, I watch what I eat but I indulge myself regularly with healthful treats.  So no.  I won’t be blowing it at brunch either.  Preparation is half the battle and I, for one, will.be.prepared.  Oh, yes.  I think treating yourself well during the week makes a huge difference in health, weight loss and mind-set and that includes breakfast Saturday mornings.  If brunch is on Sunday then errands are on Saturday, meaning fuel up for another long day.  My family LOVES roasted spaghetti squash so I typically have it on hand.  What better way to make “hash browns” than with leftover, roasted spaghetti squash?  Great texture and mild taste make it the perfect side.  Simple as A-B-C and topped with a fresh, organic egg, Saturday’s looking better already.  A little tomato or leftover vegetables on the side and you may find yourself looking forward to “errand day”.  And by having this luxurious breakfast I find I have more resolve at Sunday brunch.  The frittata of the day with an extra side of salad sounds really good to me…why, yes, please,  I’d love another bloody!

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Okay, I have to make an admission here.  The reason the photo above doesn’t really show the squash hash browns is because I ate it all before I realized I hadn’t taken any final shots.  I’m crazy about this stuff.  Spaghetti squash is the healthful, fabulous, take-on-any-flavor food of the year.  Already roasted and added to a hot pan with a little oil?  Well, you’re just about to have a bit of heaven on earth!  One pan.  Quick and easy.  Fried, poached, scrambled or hard-boiled, eggs pair beautifully with it.  If you don’t do eggs heat up those leftover vegetables from the night before, in the same pan with the squash, add another touch of oil and you’ll have a meal from an elegant restaurant.  These breakfast hacks will help keep your waistline intact and leaving you feeling good.  GOOD.  How many times have you felt light AND full after eating a plateful of potatoes?

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Spaghetti Squash Hash Browns

  • Servings: 2
  • Difficulty: easy
  • Print
  • coconut oil, olive oil or non-stick cooking spray to coat the pan
  • 1/2 of a small spaghetti squash, already roasted
  • 2 eggs or the toppings of your choice for two
  • salt and pepper to taste
  1. Over medium-low heat, lightly coat the bottom of a non-stick pan with oil.
  2. Place squash in the pan and cut into two even pieces with a rubber spatula or wooden spoon.  Let the squash brown slowly, about 5 minutes.
  3. Turn squash to brown the other side, adding a bit more oil if needed.
  4. Add eggs or toppings to the pan, alongside the squash.  Cook until the eggs are done to your liking.  Cover the pan if you wish to cook the whites of the eggs fully.
  5.  Season with salt and pepper to taste and serve immediately.

 

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