Crispy Squash Tater Nest Hashbrowns

Low-Carb, Gluten-Free, Grain-Free, Dairy-Free, High-Fibre, Nutrient-Dense

Crispy Spaghetti Squash Hashbrowns offer a light, wholesome twist on traditional hashbrowns, packed with fibre, vitamins, and healthy fats. Spaghetti squash is naturally low in carbohydrates and calories, making these hashbrowns a great option for those seeking a weight-conscious and blood sugar-friendly meal. Unlike potatoes, spaghetti squash provides slow-digesting fibre, which helps regulate blood sugar levels, improve digestion, and keep you feeling full longer. Each serving is rich in vitamin C and potassium, supporting immune function, collagen production, and muscle recovery. The inclusion of pasture-raised eggs adds a natural protein boost, essential for muscle repair and sustained energy. Cooking these hashbrowns in avocado or olive oil enhances their crispy texture while providing heart-healthy monounsaturated fats that reduce inflammation and promote cardiovascular health. These hashbrowns are naturally gluten-free, grain-free, and dairy-free, making them perfect for those with food sensitivities. Enjoy them as a nutrient-dense breakfast, a side dish, or a base for your favourite toppings!

Ingredients (Makes 6)

1 small organic spaghetti squash, squeezed dry

1 organic pasture-raised egg

2 tbsp arrowroot flour (or tapioca flour)

½ tsp sea salt

¼ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

2 tbsp avocado oil or olive oil (for frying)

Method

Preheat the oven to 400-425°F. Cut the spaghetti squash in half, remove the seeds, and place it cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes, or until fork-tender. Let cool slightly.

Using a fork, scrape out the spaghetti-like strands into a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. Measure out 2 cups.

In a bowl, combine the drained spaghetti squash with the egg, arrowroot flour, salt, pepper, garlic powder, and onion powder. Mix well until evenly incorporated.

Heat avocado oil in a pan over medium heat. Scoop about ¼ cup of the mixture and flatten it into a hashbrown shape.

Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.

Recipe by Taylor Robinson – Holistic Health and Wellness Chef