I love most vegetables, but I have never been a big fan of spaghetti squash. It’s just odd, a squash that breaks into little strings? Weird. But I have been looking for more allergy-friendly recipes lately (I am getting really sick of brown rice, beans, and kale all the time). Spaghetti squash as on sale at the store, so I decided to try to veganize a recipe I saw on Pinterest, for hashbrowns.
I used VeganEggs and potato starch instead of eggs, and made it a baked dish so I didn’t have to stand around cooking (leaving a naughty toddler unattended doing God knows what).
I also made this a few days head of time and froze it all ready to go in the pan. Just heated the oven and watch cartoon with Jack until they were ready.
2 tbs Follow Your Heart VeganEggs
1/3 cup water
1 tbs Potato starch
1 tbs vegan butter, melted
1 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Pre-heat oven to 400 degrees
Prick holes in squash with a fork.
Place on a baking sheet and back for 45 minute. It will be soft to the touch when ready. Let aside to cool for 20 minutes.
Once cool, cut in half. Scoop out the seeds and discard.
Scoop out the squash strains with a fork, making sure the separate them.
Add squash to a large bowl. Add all remaining ingredients and mix together well.
Bake at 400 degrees for 20-25 minutes, until golden on top.
We enjoyed this for breakfast in the morning, Michael could not get enough of it! But this would be great for any meal….especially if you feel like using it as taco filling.
These were the best tacos ever! Just some corn tortillas, scoop of squash hashbrowns salsa, Daiya cheese, micro greens, and hot sauce. Make this, I promise you will not be disappointed!