Squashbrowns (Nightshade-Free Hashbrowns)

Are you avoiding nightshades or trying to cut carbs? In my household, it’s a bit of both–I don’t do well with nightshades and he needs to stop eating so many nutrient-poor starches for the sake of his stubborn waistline. We both had a hard time giving up potatoes… fries, chips, mashed, baked, they’re so tasty so many ways. It is always easier to avoid foods you know are bad for you when you have a decent alternative you can easily incorporate into the same meals. After conquering sweet potato fries and mashed plantain, I decided to try my hand at Squashbrowns. The versatile spaghetti squash is a great substitute for white potatoes in this breakfast and brunch favorite! With more nutrients, less carbs, and none of the inflammatory properties of nightshades, it’s a healthy choice the whole family can be proud of. Serve these little crispy bits anywhere you’d normally serve hashbrowns (or even places you wouldn’t).

Struggling with thyroid disease?

Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!

Squashbrowns

PREP TIME:30minutes

COOK TIME:50minutes

YIELDS:8servings

RATING:

Votes: 1
Rating: 5
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Rate this recipe!

PREP TIME:30minutes

COOK TIME:50minutes

YIELDS:8servings

RATING: Votes: 1 Rating: 5 You: Rate this recipe!

Ingredients

• 1mediumspaghetti squash,cut in half
• 2tablespoonscoconut oil
• 1/2teaspoonsea salt
• 1/2cupcoconut oil

Equipment

• bakeware
• cookware

NUTRITION FACTS

CALORIES:231kcalPROTEIN:1gTOTAL FAT:22gMUFA:3gPUFA:2gSATURATED:18gCHOLESTEROL:TOTAL CARBS:8gFIBER:2gSUGARS:3gVITAMIN C:7%POTASSIUM:145mgSODIUM:381mgCALCIUM:3%IRON:2%

Ingredients 1mediumspaghetti squash,cut in half 2tablespoonscoconut oil 1/2teaspoonsea salt 1/2cupcoconut oil Equipment bakeware cookware

NUTRITION FACTS CALORIES:231kcalPROTEIN:1gTOTAL FAT:22gMUFA:3gPUFA:2gSATURATED:18gCHOLESTEROL:TOTAL CARBS:8gFIBER:2gSUGARS:3gVITAMIN C:7%POTASSIUM:145mgSODIUM:381mgCALCIUM:3%IRON:2%

Instructions

Preheat the oven to 375 degrees F.

Brush each half of the squash with a tablespoon of oil and sprinkle with salt.

Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.

Allow the squash to cool, then shred it into strings and place the strings inside a paper towel-lined colander. Squeeze the squash thoroughly, getting out as much moisture as you can.

To dry the squash further, preheat the oven to 200 degrees F. Arrange the squash on a parchment-lined baking sheet, spreading as thin as possible, and bake for 1 1/2-2 hours, until just barely damp.

Heat the 1/2 cup oil in a skillet over medium-high heat. Add a handful of spaghetti strings into the pan, frying until golden brown, stirring occasionally, about 10 minutes.

Remove from the skillet and drain on a paper towel. Repeat for all of the remaining squash.

UNITS:MetricUS Imperial

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UNITS:MetricUS Imperial

ADJUST: servings

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