Not hash browns. They're cooked spaghetti squash.
Serve these hash browns as you would ones made of potatoes--for breakfast or lunch with sausages and soft-cooked eggs or as a vegetable with dinner. Spaghetti Squash Hash Browns 6 cups cooked spaghetti squash (directions follow) 1/3 cup all-purpose flour 1/2 cup shredded or grated Parmesan cheese 4 talbespoons butter or margarine Salt and pepper Sour cream and parsley sprigs
In a bowl, use 2 forks to lift squash strands to mi with flour and cheese.
In a 10- to 12-inch frying pan with a nonstick finish, melt 1 tablespoon butter over medium-high heat. Drop 1/4 cup squash mixture at a time into pan. With a fork, quickly pat and press to form an evenly thick cake about 3 inches across; leave about 1/2 inch between each cake.
Cook cakes until bottoms are lightly browned, 2 to 3 minutes; lift with a spatula to check. Turn cakes over, if they break apart, use a fork to press back together. Cook until bottoms are lightly browned, 2 to 3 minutes.
With a spatula, transfer cakes from pan to a platter, making a single layer; keep warm. Add remaining butter to pan as needed and cook remaining squash.
Season hash browns with salt and pepper. Serve with sour cream and garnish with parsley. Makes 6 to 8 servings.--Mickey Strang, China Lake, Calif.
Cooked spaghetti squash. Pierce the skin of a 4- to 5-pound spaghetti squash in several places with a fork.
To bake, set squash on a pan in a 350[deg.] oven until shell gives slightly when pressed, about 1 hour.
To cook in a microwave oven, use full power, turning the squash over several times, until shell gives slightly when pressed, 15 to 20 minutes.
Let squash stand until cook to touch. Cut in half lengthwise. With a fork, lift out and discard seeds. Run fork through squash to separate strands. Scoop squash out of shell; you should have about 6 cups. Use, or refrigerate as long as 2 days.
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|Date:||Nov 1, 1984|
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