Ingredients

Directions

• ​½ medium spaghetti squash
• 1 egg
• 2 tablespoons chives, chopped 
• 2 tablespoons nutritional yeast
• ¼ teaspoon plus ¼ teaspoon sea salt
• ¼ teaspoon garlic or Mexican seasoning blend*
• 3 tablespoons coconut oil 
• ½ avocado, mashed

* Recipe makes 3 Servings

Nutrition

Serving Size = 3 hashbrowvs

• Calories: 352
• Protein:8 g
• Fat:29g
• Carbs:20g
• Fiber:6g
• Net Carbs:14g

• Preheat oven to 450°F.
• Scoop out seeds from squash.
• Coat the top with cooking spray and sprinkle with sea salt.
• Place cut side up in an oven-safe dish.
• Roast for 35-40 minutes or until strands are tender, but still stringy. If you overcook squash, it will become mushy.
• Let cool slightly. Using several paper towels, blot to remove excess moisture. Use a fork to remove the strands into a bowl and blot again.
• Stir in the egg, chives, nutritional yeast, remaining sea salt, and spice blend.
• Heat oil in a large nonstick skillet over medium. Form 6 patties and lay into skillet, pressing tops slightly.
• Reduce heat to medium low. Cook for about 4-5 minutes per side, or until golden. Top with mashed avocado, and serve.