By Linnet Good
Perfect for breakfast, brunch, lunch or dinner!
Serves 4
Ingredients
1 Spaghetti Squash
1 tablespoon olive oil
Salt and pepper, to taste
4 eggs, poached, or prepared as desired
100 g crumbled feta cheese
Handful of baby spinach leaves per serve
Salt and pepper, to taste
Method
Preheat oven to 400 degrees. Line a baking tray with aluminum foil.
Slice the spaghetti squash in half. Remove the inner seeds and pulp, using a spoon.
Feel free to reserve the seeds for roasting! Brush the olive oil over both halves of the
spaghetti squash on the flesh side, evenly coating the surface.
Sprinkle with salt and pepper. Place both halves flesh down onto the lined baking sheet. Bake for about 45 minutes, depending on the size of your squash, until the top has started to collapse and the bottom edges are turning brown.
Remove from the oven and let sit for 5 minutes before flipping over.
Allow to cool further if desired, then use a fork to “rake” the spaghetti squash and fluff up the strands.
Heat the oil in a large fry pan over medium heat.
Use paper towels to press the moisture out of the squash. Form little patties (2
tablespoons or so) by pressing the squash firmly between your palms.
Place the patties gently onto the warmed skillet and let cook for 5-7 minutes per side
until nicely browned. Transfer to paper towels to drain.
To serve: place a couple of hash browns on each plate. Add some baby spinach leaves,
then crumble the feta cheese over, and place the egg on top (poached, fried, or
otherwise). Add salt and pepper and serve.