SPAGHETTI SQUASH HASHBROWNS
This unique spin on hash browns gives you a fun way to enjoy a childhood favorite while still allowing your liver and body to heal. You can serve these hash browns on their own or top with chopped tomato or a fresh tomato salsa.
The star ingredient of this recipe is the spaghetti squash, which is a variety of winter squash. Loaded with nutrients that our livers can easily store, winter squash of all varieties are a fantastic food to include regularly. They are high in carotenoids that protect liver.
1/2 large spaghetti squash (yields about 2 cups cooked)
1 teaspoon dried herbs, such as rosemary or thyme
Handful of chopped green onions or parsley, for garnish
Preheat oven to 400°F/200°C.
Scoop the seeds out of the spaghetti squash. Place it cut side down on a baking sheet lined with parchment paper and pierce the squash a few times with a fork.
Roast it in the oven for 30 to 40 minutes, until soft. Cool the squash completely.
Once the squash is cooled, use a fork to scoop strands of “spaghetti” out of the squash and place them in a bowl. Add the herbs. Mix until combined.
Form the mixture into patties, and then place the patties between pieces of kitchen towel and squeeze out the moisture.
Place a ceramic nonstick pan over medium-high heat and add the hash browns. Cook until browned, about 5 to 6 minutes on each side. Serve immediately with chopped green onions or parsley.
Makes 1 to 2 servings.
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Health and Wellness Associates
REVIEWED BY DR PATRICIA CARROTHERS