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Josie's Squash Browns




Source of Recipe


Josie @ Atkins Site


Recipe Introduction


Level 1 ~ Pro/Fat


List of Ingredients




3 cups spaghetti squash
1 small onion - finely chopped
1 egg - beaten
1/2 teaspoon salt
Dash of pepper
2 tablespoons butter
Vegetable oil



Recipe



Prepare spaghetti squash as desired. Scoop out 3 cups of strands. Let cool.
Mix the beaten egg, chopped onion, and salt, pepper and add to the squash strands coating well.
Heat oil and butter in frying pan until bubbling.
Place 1/2 cup mixture into hot oil. Flatten into a patty with spatula.
Turn over when the edges are golden brown.
When both sides are golden brown, remove with a slotted spatula and blot on paper towels. Serve hot with sour cream.
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* Deb’s notes: I use yellow crook neck squash. I also add 1/4 cup grated (powdered) Parmesan cheese, minced garlic and fried it in a combo of olive oil and butter. Next time I’ll try frying these in a non-stick pan, as it was difficult to flip them without them falling apart in a stainless skillet.

If you make this an hour or so before you fry them, the squash will start to give off their water, making it too soupy (at least that's what happened to me), so I dumped the mixture into a fine mesh strainer and drained off the liquid. Next time I'll make this right before frying it.