Suggestion: add salt and let spaghetti squash sit 1 minute before squeezing out water. The salt helps draw out water. Love your channel ladies. I’ll try this recipe.
Add an egg and a tablespoon of a keto flour will help to bind and add crispness. If you have an air fryer, most have a dehydrate setting you could use to further remove additional moisture from the squash, before you fry it.
I wonder if mixing a few spoons of potato flakes into the squash mix first would add some potato flavor enough to taste like when you do the cottage cheese chips.
We immediately used your spaghetti squash cooking hack (Martha S recommends it, too) to make hash browns. We made a kind of smoked sausage hash including a bit of onions and peppers, and the squash's sweetness made it so delicious! Maybe not as crispy, but the flavor...mm.
I make “fried potatoes” or Hashbrowns with diced pie pumpkin. I cut up a whole pumpkin into small fries and diced cubes and freeze them. (Pumpkin fries are A-making too) For the hash browns, I add chives, mushrooms, and bell pepper. Season with salt and pepper. Pan sauté them in bacon grease. Ooooh so yummy! Served with a little cheese on top and some eggs. Best hash brown sub I’ve had. But I’ll definitely try spaghetti squash too!
@@jogee7603 That's probably right. It didn't even occur to me. There are so many new phrases and ways of mangling words, I don't always know what's a new term I don't know yet, and what's just a typo!
@@jbeargrr I completely get it. I have a perfect example for you. It's "prolly". People I know from sea to shining sea and everywhere online use this instead of PROBABLY! Now, who started it? I'd like to know!! I guess it's just a sheeple thing. 🥺 And then there are cliffs...😏
THANK YOU!!! Excellent idea, I've tried your method of pan frying but wondered if the Dash chaffle maker would work - So I tried it. I mix the baked squash into a batter if you can call it that - add; Egg Nutritional yeast Cheese Before I put the batter into the Dash, I put a little additional cheese in the Dash, batter, and more cheese on top. Thanks to squash providing plenty of batter, I store the excess in the fridge and have had "Hashbrowns" every day this week. The texture from the cheese helps them to crisp up. They look more like a chaffle then hashbrowns, but the taste is on point. Paddy
lol! I love how you ladies came around to liking the squash browns 💯. Keto is definitely rewarding and so much more healthy but there are definitely concessions. I appreciate both of you for all your effort, commitment and absolute honesty! SuperLove ❤️❤️❤️❤️
Hello! I eat all manner of squash, and I do like spaghetti squash very much. That looks like something fun to try. I make patties with finely shredded zuchini, raw winter squash or rutabaga with an egg. Fried in butter, they are very tasty. Rutabaga is sweeter than a potato, but the firm texture is much the same. When cubed, cooked in water til very tender and then mashed with butter and salt, they are very tasty. Thanks for all the good ideas and the tasty looking results.
I love this spaghetti squash hack!! Cutting/preparing it and scrapping out the innards are always a pain, but I can see myself making it a lot more with cutting it into rings, etc.! I always serve my spaghetti squash with browned butter and a generous sprinkling of mizithra cheese (HIGHLY recommend you try it!!). I probably wouldn't try to convince myself these are hash browns, but maybe adding a little bit of a keto flour (maybe lupin or oat fiber?) to make it dryer/soak up the squash juices would help make them fry up crispier. These look like they would be awesome for breakfast or just alongside some nicely cooked chicken or salmon. Yum-o! haha
We live in Australia and have spaghetti squash growing in our garden (actually they have taken over the backyard 😅) at present we have 40+ squash, so I’ll be able to make “hash browns” for a long time to come. 😅😂 Lots of good ideas in the comments on how to change them up ……… so out to the garden to pick one and give it a go. Thanks girls for another great video. 🤩🤩❤️❤️
Squashbrowns seem like a good option. Little more preparation work but I already decided I quite like spaghetti squash in place of potatoes when I stopped eating carbs.
Potato flakes are 0.5 carbs per TBS. They really added flavor for the almond flour french fries. A little pricey from Amazon but i got 2 bags for $27 and they'll go a long way using a tablespoon at a time.
Not sure if anyone mentioned this, but you can eat the seeds for a nice crunchy savory or sweet snack or salad topper. I separate the seeds by tossing all the guts into a bowl of water and sort of swishing it around. Seeds typically fall to the bottom. Boil seeds for a few minutes, drain, toss in a smidgen of olive oil and add preferred seasoning. I use swerve brown sugar with cinnamon, nutmeg and ginger for a sweet version. S&P, garlic, Chipotle chili, turmeric, and paprika for savory. Bake @275° for 10-15 minutes. I usually shake the pan halfway through.
"Accept it for what it is and not what it's trying to be"... This is my new mantra (as i look at my belly)😂 Thx for the inspo! Back to the squatch browns... maybe they'd get better texture in an air fryer 🤷
I tried the Keto "oatmeal". Mine didn't taste like oatmeal. However, it was delicious. I plan to put the keto oatmeal in the meal rotation! I'm accepting it for what it is!
I have some dehydrated spaghetti squash I bought from Thrive and didn't like, but maybe if I deep fry it straight from the box, it will taste like crispy hash browns.
If you salt the squash and let it sit then it draws out more moisture when you squeeze it out. Then you deep fry them in oil or pan fry them in a lot more oil.
I love this idea. Maybe toss the squash with salt and let sit for 15 mins before trying to remove the excess liquid. Also, I wonder if it would work if you added less squash to each hash round?
You might try salting them and allowing them to sit in paper towels to draw out moisture. This works well for other squash so it should work for spaghetti squash
Kohlrabi after getting a lot of the water out of it taste wise makes good hash browns. As an added- next time I would use something the Keto Twins suggested in a different video- add 1 tablespoons of box dried mash potato flakes/powder ( or maybe bamboo flour might work)to the dried kohlrabi (like 4 kohlrabis) before pan or deep frying I used coconut oil). Salt & pepper. See how the outside of the patties they made we crisp and tasted good but the inside of the patty did not crisp up? Next time I will try it with deep frying with coconut oil to get the inner patty making them a little thinner.
I made it and had no moisture at all. What I did after cooking it in the oven and taking it out and ringing out the juice put it in a non stick pan on low heat and left it in pan and stirred for about 5 to 10 minutes. Got another cloth to squeeze it again and nothing came out. I seasoned it and fried them in the pan taste pretty good. I added 1tbs of potato flakes but not sure if it made a difference. Love watching you here.
Next time u need to squeeze the water out of an ingredient (squash, spinach, etc.) for a recipe, try a nut bag (my kids snicker every time I say that) ... one of those mesh bags that people use to make homemade nut milks like almond or cashew. It's so much easier than a dish towel and u remove considerably more water. It's reusable ... just wash with warm soapy water afterwards and hang to dry.
I'd try salting the shredded squash and let it sit awhile, maybe 30 minutes, and then squeeze the water out. You're right that you can't completely replicate the potato flavor, but you can create some awesome flavors with this experiment. Like adding browned onions on top. And maybe pan frying in bacon fat. You can definitely call this one a success. I'm going to try it.
I miss hash browns. We usually make them for Xmas as a treat because they are lots of work but mostly because we are keto. Spaghetti squash is not something we buy but I will try using the squash and try to make it the same way as the potato recipe.
I've tried a few different ways to make keto hashbrowns...and my go to is turnips 😋 Normally I buy a few and either shred or cube them up and keep them in the freezer and just take out what I need
Oh my, gotta go shop for some squash and try. But i did try the hero tortilla samosas with choc zero strawberry jam and chunks of cream cheese. Then sprinkled with splenda. And they came out just like a turn over yahhhhh. Thank you so much for all the trials it changes lives!!!
I've tried lots of non-potato alternatives because I love potato pancakes. To more closely match textures, it helps to add a little bit of absorbent keto-friendly flour (a mix of coconut flour and psyllium husk, for example) and an egg for binder. For the max crispy effect, run the squash through a food processor -- stop while it's still chunky -- then add in the flour and egg and stir. They'll be less "strandy" than potato hash browns, but it will cook more evenly into a crispy outside and cuts into pieces like hash browns. Mixing a small amount of mashed sweet potatoes in with other the other, more watery vegetables also helps everything hold together because sweet potato soaks up the "wetness" of the squash (or parsnips, or turnips). If you use only a third of a small sweet potato, it doesn't add many carbs per cake.
I've made the spaghetti squash before but I fried them in smaller amounts. What I mean is that I put less squash in each patty. Still doesn't get crispy but they get more caramelization on each one. And by the way I call them squash fritters. Even my husband loved them and he's not on a diet. Love your channel.
Oooo, I have a sketti squash in the kitchen right now 🧐 I think I might try this for breakfast. And if I can, also use some for dinner, too. Thank you Sarah and Emily. ❤❤💋💋 (Growing up I had neighbor friends who named their cats Sketti and Meatballs! So, it’s always been ‘sketti’ to me 😊)
I sawed the squash with my Japanese woodworking hand saw. I also served the “spaghetti” in the shell that looked like a bowl. Nice presentation.. I bought a 2 ton bottle Jack and I’m building a press to remove water from cauliflower mash and other possibilities. Maybe air fry the spaghetti some to dry it before the pan?
It strikes me that these are still a little on the thick side, and maybe that’s why they weren’t as crisp, but what about doing them in the waffle iron like your chaffles? I’m thinking that might be the ticket… ?
After squeezing out the water I would spread it out on the baking sheet and put it back in the oven to give it more caramelization while drying the squash. Then make the squash browns.
What if you "chopped" the spaghetti squash so that it isn't long strands, but more like the shredded potato? Would that make a difference in the texture?
🫤The lack of starch in lower carb vegetables always makes for soggy results if trying to make crispy potato-replacements🤷🏻♀️ The starch makes the crisp, I learned from a chef on RUclips. But anyhow, love the video🤩😄
I have missed potatoes so much the last couple years and absolutely cannot eat anything with potatoes in it ever again due to non keto reasons. I love spaghetti squash and I'm excited to try hash browns made from it! That will certainly fill a void in my diet!
What about how You do with cauli rice? after squeezing, putting in pan & drying it out more? & some of the other comments along with might really put it over the top! I was also thinking of coconut flour or bamboo fiber addition?? I don't understand wanting long strands in any application as they are a nuisance trying to eat 😉 I can vouch that freezing spaghetti squash for later use, works very well. Good Job Grrrls! We always need to accept keto foods don't taste like the other thing... period. But they are Very Much better for us & as You said - Very tasty in their own right! You Ladies are Brilliant & a great asset to us all!! I Love You & send Blessings for More health, joy & prosperity in all You do!!
I tried this today with Green GIants pre cut spaghetti squash. It made the oven roasting portion easier and quicker. Mine did not come out crunchy either but they were delicious. I'm wonder what would happen if I press the patties into Lupin flakes before frying.
I have been making Spaghetti Squash since I say your other video and it is GREAT, I was thinking befor seeing this it would make great Mashed Potato. For cutting i was also thinking a Electric knife
My chocolate medley is on the way ! they sent me a free sample pack I was so surprised I didn’t even request it , but i have order in the past . loved it in my coffee !! and for some reason it really helped me with my fasting .
This looks really interesting. I love spaghetti squash - hate the preparation of it, though. I wonder if it would help if after you wring the water out, you put it into a hot nonstick pan and move it around to dry/crisp it a little more before attempting to make the patties. Also, maybe using kitchen shears to make them a bit less stringy. I would also add a dash of onion powder or minced onion.
I know it would be even longer in the oven but...if the extra moisture is the issue, then make the squash shreds, bake them again then form into discs for squash smashbrowns :)
You guys should try mixing and egg white with some zanthangum,mix it with the spaghetti squash and do them in the waffel maker. Msybe that would make them crispy. I havent tried it but i think i will🙂🙃😜
I would cut the squash strands. This might give a better hash brown texture. Maybe even dice them. What do you gals think? P. S. I love your content! ❤
U guys are so awesome!! I watch a RUclipsr named Terri Leist. She makes hashbrowns and “Faux”tato salad out of Rutabaga!! I haven’t tried the hashbrowns yet (She makes hers in skillet or her Dash Waffle maker either one). But the “Faux”tato salad is amazing!! My husband was astonished at how good it was! I’d love to see u guys check out Terri’s Rutabaga recipes and give it a try! Again I think u guys are just the best! Keep up the great work!! God Bless! 😊
It's a great idea, and Wesley Shoemaker tried a few different things on highfalutin low carb. Unfortunately I can't access daikon or spaghetti squash in Western Australia. The only choices I have here are Swede (rutabaga) red radishes and turnips.
I have not ever served my spaghetti squash in the shell. My Favorite part of fixing it is taking a fork and scraping out the squash and how the squash comes out looking like spaghetti. I figure out in what direction I will get the longest most spaghetti looking pieces and putting them into a bowl. I hate it when My meat Sauce is dumped in and the whole thing is all mixed together. I like for each person to get their own portion of spaghetti and put the amount of sauce that they want on their “pasta”. If You do it that way and cook each side upside down; it will get done faster and as a You pick up or actually, turn over each piece from being on the baking sheet; All of the moisture will fall out. It will not be all watery. I cut them as You showed at the beginning of this video. I then put salt, pepper, and Extra-Virgin Olive oil on the cut sides. Put them on a cookie sheet cut side down. Then put them in the oven at anywhere from 375*-400*F for 40 + minutes until the squash is soft. I then flip one side at a time over. Take out the seeds. Then if it is still too wet for You;, You could put it on some paper towels and let it drip out more water. I have never had to do that for more than 10 minutes. I then serve it as I explained above here. Maybe, This will help You enjoy eating and forking it into spaghetti looking squash! I love it and so does My picky eater, Husband too. I just thought that I would share how I fix it and it does not come out so watery. Sorry, for the novel. LOL!!! 😂😂😂❤️👍🏼👋🏼
I know this has nothing to do with this recipe...but didn't know how to relay this to you... Just went to Costco and found a keto friendly (zero carbs) (70 cal.) tortillas...tastes great...took photos of the product to show you...but don't know how to send to you...this is a game changer...at least for me
Thanks girls I'll definitely be experimenting with these I'm wondering if you dehydrated the squash slightly if that would help 🤔 !!! Definitely worth a try though because I like spaghetti squash anyways 😘😘
Think I might cut the squash into smaller strands, reason is, potatoes are shorter smaller pieces lumped together....occurred to me, maybe squash would fry up better in smaller pieces as well, plus think I'll put some into air fryer & see what happens...I already have some cooked in freezer, thanks ladies, much appreciate your 'test kitchen'! much love 💖🌻
Exactly. How could these have the same texture if they are comprised of long strands. Chop them up into pieces approximating the shredded potato. Potatoes also have a natural starch that holds them together. Maybe toss the chopped spaghetti squash strands with a little xanthan gum to provide some "stick".
I surcome to the small box of hash brown potatoes from the box bc i was claring & cleaning out cupboards for new year. So good. I like your spaghetti squash idea & read a comment to add 1 tablespoon of potato flakes. 😊
If your open to it, add a pinch extra salt & a TBS of almond flour to your squash patties before you fry them. = shouldn't be as wet, especially if you let them sit about 5 min beforehand. ❤
Since texture/dryness is the biggest issue with spaghetti squash, what about drying it first? Spread it out on a wire rack and let it stay there at least a couple of hours or so to lose any remaining moisture?
Love you two! Maybe try shredding delicata or acorn squash to get shreds like potato hash browns? Having real hashbrowns first was unfair to the spaghetti squash hashbrowns! Nothing compares to a real potato!
Have u tried hash browns out of jicama? I boil the jicama about 8 min( sprinkle salt in water) then grate it, pan fry with a little oil in shape of ur hash browns, done!! I love ur channel, u girls always make me laugh!!
I’ve made “french fries” from strips of turnip. I think I could make hash browns from the turnip by add a couple of tablespoons of potato flakes for flavour. Although I love spaghetti squash, I just can’t imagine it tasting like “potatoes”. But would certainly tasty fried squash.
Your Keto Hash Browns looked DELICIOUS!!! I am happy for You and how You squeezed the ever loving daylight out of you squash before frying them. LOL!!! It was extremely smart and I am definitely going to try this one. Thank You Ladies, for sharing Your talents with Us again. GOD BLESS YOU BOTH AND YOUR FAMILIES ALSO. ✝️🙏🏽❤️👍🏼👋🏼
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"No one said being a RUclipsr is a safe job." 🤣
Suggestion: add salt and let spaghetti squash sit 1 minute before squeezing out water. The salt helps draw out water.
Love your channel ladies. I’ll try this recipe.
Nice tip!
I whisk an egg and mix it in with the squash before frying; it is a good binder and tastes delicious.
Add an egg and a tablespoon of a keto flour will help to bind and add crispness. If you have an air fryer, most have a dehydrate setting you could use to further remove additional moisture from the squash, before you fry it.
I wonder if you could use their chaffle recipe with lupin flour but instead of the mozzarella use the spaghetti squash. 🤔
Can I just tell you both- you make
Me laugh! Thank you! Learning great recipes and laughing. 😂What’s better!? Hugs!🤗
Aww that means a lot to us! Thanks Barbara!!
I wonder if mixing a few spoons of potato flakes into the squash mix first would add some potato flavor enough to taste like when you do the cottage cheese chips.
Was about to suggest the same thing
We immediately used your spaghetti squash cooking hack (Martha S recommends it, too) to make hash browns. We made a kind of smoked sausage hash including a bit of onions and peppers, and the squash's sweetness made it so delicious! Maybe not as crispy, but the flavor...mm.
I make “fried potatoes” or Hashbrowns with diced pie pumpkin. I cut up a whole pumpkin into small fries and diced cubes and freeze them. (Pumpkin fries are A-making too) For the hash browns, I add chives, mushrooms, and bell pepper. Season with salt and pepper. Pan sauté them in bacon grease. Ooooh so yummy! Served with a little cheese on top and some eggs. Best hash brown sub I’ve had. But I’ll definitely try spaghetti squash too!
I love pumpkin too, but have a hard time cutting it up. Afraid I'll cut myself.
What's A-making?
@@jbeargrrA-mazing, I believe!😂
@@jogee7603 That's probably right. It didn't even occur to me. There are so many new phrases and ways of mangling words, I don't always know what's a new term I don't know yet, and what's just a typo!
@@jbeargrr I completely get it. I have a perfect example for you. It's "prolly". People I know from sea to shining sea and everywhere online use this instead of PROBABLY! Now, who started it? I'd like to know!! I guess it's just a sheeple thing. 🥺 And then there are cliffs...😏
THANK YOU!!! Excellent idea, I've tried your method of pan frying but wondered if the Dash chaffle maker would work - So I tried it.
I mix the baked squash into a batter if you can call it that - add;
Egg
Nutritional yeast
Cheese
Before I put the batter into the Dash, I put a little additional cheese in the Dash, batter, and more cheese on top.
Thanks to squash providing plenty of batter, I store the excess in the fridge and have had "Hashbrowns" every day this week.
The texture from the cheese helps them to crisp up.
They look more like a chaffle then hashbrowns, but the taste is on point.
Paddy
What if you put back in oven after squeezing out the excess liquid to dry it out a little more? I love when squash gets caramelized😋
I was going to say the same thing
Back into the oven on a rack for a few minutes after frying?
lol! I love how you ladies came around to liking the squash browns 💯. Keto is definitely rewarding and so much more healthy but there are definitely concessions. I appreciate both of you for all your effort, commitment and absolute honesty! SuperLove ❤️❤️❤️❤️
I’ve always used a potato ricer to extract the moisture from cauliflower.
Omg that’s brilliant and you could do it for zucchini too!!!
@@everising4999 absolutely 👍
Hello! I eat all manner of squash, and I do like spaghetti squash very much. That looks like something fun to try. I make patties with finely shredded zuchini, raw winter squash or rutabaga with an egg. Fried in butter, they are very tasty. Rutabaga is sweeter than a potato, but the firm texture is much the same. When cubed, cooked in water til very tender and then mashed with butter and salt, they are very tasty.
Thanks for all the good ideas and the tasty looking results.
I love this spaghetti squash hack!! Cutting/preparing it and scrapping out the innards are always a pain, but I can see myself making it a lot more with cutting it into rings, etc.! I always serve my spaghetti squash with browned butter and a generous sprinkling of mizithra cheese (HIGHLY recommend you try it!!). I probably wouldn't try to convince myself these are hash browns, but maybe adding a little bit of a keto flour (maybe lupin or oat fiber?) to make it dryer/soak up the squash juices would help make them fry up crispier. These look like they would be awesome for breakfast or just alongside some nicely cooked chicken or salmon. Yum-o! haha
We live in Australia and have spaghetti squash growing in our garden (actually they have taken over the backyard 😅) at present we have 40+ squash, so I’ll be able to make “hash browns” for a long time to come. 😅😂
Lots of good ideas in the comments on how to change them up ……… so out to the garden to pick one and give it a go. Thanks girls for another great video. 🤩🤩❤️❤️
Let us know how it goes 🙏🥰🇦🇺🇺🇸
Squashbrowns seem like a good option. Little more preparation work but I already decided I quite like spaghetti squash in place of potatoes when I stopped eating carbs.
@@firequeen2194 the aren’t quite ready to pick yet ☹️ have to wait a few more weeks. I thought they were planted earlier than they actually were. 😢
Wow, I've not known anyone to grow so many in a personal garden. Congrats from Texas. 😊
Did you try making this recipe?
😁😸💪 I made my first chaffle the other day, my niece gave me a mini waffle maker. I'm officially in the club now 😊😊
Welcome Karen lol!
Welcome!
hmmm. Maybe that food dehydrator will come in handy....
Potato flakes are 0.5 carbs per TBS. They really added flavor for the almond flour french fries. A little pricey from Amazon but i got 2 bags for $27 and they'll go a long way using a tablespoon at a time.
Wouldn't instant mashed potato flakes at your local grocery store be the same thing, but at a couple of bucks it would be a whole lot cheaper.
What if you air fry them instead of pan frying them to try and get out more of the moisture and maybe get them crisper
Not sure if anyone mentioned this, but you can eat the seeds for a nice crunchy savory or sweet snack or salad topper.
I separate the seeds by tossing all the guts into a bowl of water and sort of swishing it around. Seeds typically fall to the bottom. Boil seeds for a few minutes, drain, toss in a smidgen of olive oil and add preferred seasoning. I use swerve brown sugar with cinnamon, nutmeg and ginger for a sweet version. S&P, garlic, Chipotle chili, turmeric, and paprika for savory. Bake @275° for 10-15 minutes. I usually shake the pan halfway through.
Ope...I forgot I add half a teaspoon or so of baking soda in the boil seeds part.
"Accept it for what it is and not what it's trying to be"... This is my new mantra (as i look at my belly)😂 Thx for the inspo!
Back to the squatch browns... maybe they'd get better texture in an air fryer 🤷
there are so many good recipes that might be the exact same thing but it still tastes good 😂
I tried the Keto "oatmeal". Mine didn't taste like oatmeal. However, it was delicious. I plan to put the keto oatmeal in the meal rotation! I'm accepting it for what it is!
I would try putting the cooked ones in the air frier on low heat to dry them out.
I have some dehydrated spaghetti squash I bought from Thrive and didn't like, but maybe if I deep fry it straight from the box, it will taste like crispy hash browns.
Try a salad spinner to get the water out and then a towel
I've been using it to make my spaghetti and it is sooo good!! I'm gonna have to try this recipe!! It looks delish!! 😍😍
Yes, watery. I rather use zucchini noodle for spaghetti
If you salt the squash and let it sit then it draws out more moisture when you squeeze it out. Then you deep fry them in oil or pan fry them in a lot more oil.
I love this idea. Maybe toss the squash with salt and let sit for 15 mins before trying to remove the excess liquid. Also, I wonder if it would work if you added less squash to each hash round?
You might try salting them and allowing them to sit in paper towels to draw out moisture. This works well for other squash so it should work for spaghetti squash
I'm thinking add an egg and a bit of oat fiber Or Pork rinds and Parmesan cheese for the crunch.
Kohlrabi after getting a lot of the water out of it taste wise makes good hash browns. As an added- next time I would use something the Keto Twins suggested in a different video- add 1 tablespoons of box dried mash potato flakes/powder ( or maybe bamboo flour might work)to the dried kohlrabi (like 4 kohlrabis) before pan or deep frying I used coconut oil). Salt & pepper. See how the outside of the patties they made we crisp and tasted good but the inside of the patty did not crisp up? Next time I will try it with deep frying with coconut oil to get the inner patty making them a little thinner.
Defeats the purpose of Keto if you add potatoes to it though. I love spaghetti squash so I think it would be just fine on its own. 😋
I think that's a good idea, I was thinking it needed a little starch to crisp it up a bit
Or brush the top with a little beaten up egg whites. They make things nice and crisp.
I thought deep fry as well, but then thought maybe they'd do better in an air fryer...🤷
@@Jamsie27531 Great idea: Maybe egg white powder? Some cheese would help krisp it up too
I made it and had no moisture at all. What I did after cooking it in the oven and taking it out and ringing out the juice put it in a non stick pan on low heat and left it in pan and stirred for about 5 to 10 minutes. Got another cloth to squeeze it again and nothing came out. I seasoned it and fried them in the pan taste pretty good. I added 1tbs of potato flakes but not sure if it made a difference. Love watching you here.
Try mixing it with chaffle batter and cook in mini dash.
I'd try dehydrating the squash first!
I wonder hiw it might work in the waffle maker ??
Next time u need to squeeze the water out of an ingredient (squash, spinach, etc.) for a recipe, try a nut bag (my kids snicker every time I say that) ... one of those mesh bags that people use to make homemade nut milks like almond or cashew. It's so much easier than a dish towel and u remove considerably more water. It's reusable ... just wash with warm soapy water afterwards and hang to dry.
I'd try salting the shredded squash and let it sit awhile, maybe 30 minutes, and then squeeze the water out. You're right that you can't completely replicate the potato flavor, but you can create some awesome flavors with this experiment. Like adding browned onions on top. And maybe pan frying in bacon fat. You can definitely call this one a success. I'm going to try it.
Maybe chop up the squash prior to forming a patty. That way it is easier to cut and eat.
I miss hash browns. We usually make them for Xmas as a treat because they are lots of work but mostly because we are keto.
Spaghetti squash is not something we buy but I will try using the squash and try to make it the same way as the potato recipe.
Thanks! I have a spaghetti squash and will try this. I have made cauliflower rice hash browns and really like it! 😊
I've tried a few different ways to make keto hashbrowns...and my go to is turnips 😋 Normally I buy a few and either shred or cube them up and keep them in the freezer and just take out what I need
Oh my, gotta go shop for some squash and try. But i did try the hero tortilla samosas with choc zero strawberry jam and chunks of cream cheese. Then sprinkled with splenda. And they came out just like a turn over yahhhhh. Thank you so much for all the trials it changes lives!!!
I've tried lots of non-potato alternatives because I love potato pancakes. To more closely match textures, it helps to add a little bit of absorbent keto-friendly flour (a mix of coconut flour and psyllium husk, for example) and an egg for binder.
For the max crispy effect, run the squash through a food processor -- stop while it's still chunky -- then add in the flour and egg and stir. They'll be less "strandy" than potato hash browns, but it will cook more evenly into a crispy outside and cuts into pieces like hash browns.
Mixing a small amount of mashed sweet potatoes in with other the other, more watery vegetables also helps everything hold together because sweet potato soaks up the "wetness" of the squash (or parsnips, or turnips). If you use only a third of a small sweet potato, it doesn't add many carbs per cake.
I've made the spaghetti squash before but I fried them in smaller amounts. What I mean is that I put less squash in each patty. Still doesn't get crispy but they get more caramelization on each one. And by the way I call them squash fritters. Even my husband loved them and he's not on a diet. Love your channel.
Maybe fry at a lower heat for longer, to crisp up without burning? Thanks. Im definitely go to try. Another good one gals!
Oooo, I have a sketti squash in the kitchen right now 🧐 I think I might try this for breakfast. And if I can, also use some for dinner, too. Thank you Sarah and Emily. ❤❤💋💋 (Growing up I had neighbor friends who named their cats Sketti and Meatballs! So, it’s always been ‘sketti’ to me 😊)
Did you try this recipe?
I use a potato ricer to squeeze out moisture. Works extremely well for frozen chopped spinach.
Will try this recipe. Looks good! Thank you!
I sawed the squash with my Japanese woodworking hand saw. I also served the “spaghetti” in the shell that looked like a bowl. Nice presentation.. I bought a 2 ton bottle Jack and I’m building a press to remove water from cauliflower mash and other possibilities.
Maybe air fry the spaghetti some to dry it before the pan?
Suggestion: Add cheese to make it crispy!
Great idea!
It strikes me that these are still a little on the thick side, and maybe that’s why they weren’t as crisp, but what about doing them in the waffle iron like your chaffles? I’m thinking that might be the ticket… ?
That really makes sense!! I may have to try this idea!!
After squeezing out the water I would spread it out on the baking sheet and put it back in the oven to give it more caramelization while drying the squash. Then make the squash browns.
What if you "chopped" the spaghetti squash so that it isn't long strands, but more like the shredded potato? Would that make a difference in the texture?
🫤The lack of starch in lower carb vegetables always makes for soggy results if trying to make crispy potato-replacements🤷🏻♀️ The starch makes the crisp, I learned from a chef on RUclips.
But anyhow, love the video🤩😄
Sweet! Thanks for making and showing this keto recipe. I will definitely be trying it. ❤
I have missed potatoes so much the last couple years and absolutely cannot eat anything with potatoes in it ever again due to non keto reasons. I love spaghetti squash and I'm excited to try hash browns made from it! That will certainly fill a void in my diet!
What about how You do with cauli rice? after squeezing, putting in pan & drying it out more?
& some of the other comments along with might really put it over the top!
I was also thinking of coconut flour or bamboo fiber addition??
I don't understand wanting long strands in any application as they are a nuisance trying to eat 😉
I can vouch that freezing spaghetti squash for later use, works very well.
Good Job Grrrls! We always need to accept keto foods don't taste like the other thing... period.
But they are Very Much better for us & as You said - Very tasty in their own right!
You Ladies are Brilliant & a great asset to us all!!
I Love You & send Blessings for More health, joy & prosperity in all You do!!
I tried this today with Green GIants pre cut spaghetti squash. It made the oven roasting portion easier and quicker. Mine did not come out crunchy either but they were delicious. I'm wonder what would happen if I press the patties into Lupin flakes before frying.
That’s a great idea!
I have been making Spaghetti Squash since I say your other video and it is GREAT, I was thinking befor seeing this it would make great Mashed Potato. For cutting i was also thinking a Electric knife
ohhh a mashed potato! that sounds like a great idea :)
Thanks !!! I'm going to have to try it !! Lots of other great suggestions in the comments. You ladies are the best !!
🤗🤗🤗
My chocolate medley is on the way ! they sent me a free sample pack I was so surprised I didn’t even request it , but i have order in the past . loved it in my coffee !! and for some reason it really helped me with my fasting .
Try using cauliflower for hashbrown !
what about trying this in a chaffle maker.... make them real thin so you can dry them more?????
This looks really interesting. I love spaghetti squash - hate the preparation of it, though. I wonder if it would help if after you wring the water out, you put it into a hot nonstick pan and move it around to dry/crisp it a little more before attempting to make the patties. Also, maybe using kitchen shears to make them a bit less stringy. I would also add a dash of onion powder or minced onion.
I wonder if you added just a tiny bit of shredded mozzarella it would help it crisp up better like a chaffle 🤔
I know it would be even longer in the oven but...if the extra moisture is the issue, then make the squash shreds, bake them again then form into discs for squash smashbrowns :)
You can use a knife that is used for pumpkin carving, easy way to cut through the squash.
Mix with egg and crushed pork rinds
You guys should try mixing and egg white with some zanthangum,mix it with the spaghetti squash and do them in the waffel maker. Msybe that would make them crispy. I havent tried it but i think i will🙂🙃😜
Let us know how it turns out!
@@ketotwins i will. Im going for the stuff to make it today🙂
I have frozen spaghetti squash successfully. It, of course, squeeze out the extra liquid. These look good, going to try them.
Spread them out in a thin layer and let them dry overnight to make them crispier.
Maybe adding some cheese to give the crispy texture, sounds good!!! Have to try this one🎉
I would cut the squash strands. This might give a better hash brown texture. Maybe even dice them. What do you gals think?
P. S. I love your content! ❤
Maybe! The strands were ok, it just had so moisture in it
What about coating it in lupin flour before frying it?
What would hapoen if you add almond flour, an egg and onions and form patties? I might try that.
With most keto replacement recipes, they LOOK more like the food ,than taste like the food .
These tasted great! 🤗
U guys are so awesome!! I watch a RUclipsr named Terri Leist. She makes hashbrowns and “Faux”tato salad out of Rutabaga!! I haven’t tried the hashbrowns yet (She makes hers in skillet or her Dash Waffle maker either one). But the “Faux”tato salad is amazing!! My husband was astonished at how good it was! I’d love to see u guys check out Terri’s Rutabaga recipes and give it a try! Again I think u guys are just the best! Keep up the great work!! God Bless! 😊
But the crunchy, crispy is there! Will put in my recipes. Thanks girls
It's a great idea, and Wesley Shoemaker tried a few different things on highfalutin low carb. Unfortunately I can't access daikon or spaghetti squash in Western Australia. The only choices I have here are Swede (rutabaga) red radishes and turnips.
Make it into a “Squaffel!!!!” Crisp itup. oh and thank for puppy visit ❤
I have not ever served my spaghetti squash in the shell. My Favorite part of fixing it is taking a fork and scraping out the squash and how the squash comes out looking like spaghetti. I figure out in what direction I will get the longest most spaghetti looking pieces and putting them into a bowl. I hate it when My meat Sauce is dumped in and the whole thing is all mixed together. I like for each person to get their own portion of spaghetti and put the amount of sauce that they want on their “pasta”. If You do it that way and cook each side upside down; it will get done faster and as a You pick up or actually, turn over each piece from being on the baking sheet; All of the moisture will fall out. It will not be all watery. I cut them as You showed at the beginning of this video. I then put salt, pepper, and Extra-Virgin Olive oil on the cut sides. Put them on a cookie sheet cut side down. Then put them in the oven at anywhere from 375*-400*F for 40 + minutes until the squash is soft. I then flip one side at a time over. Take out the seeds. Then if it is still too wet for You;, You could put it on some paper towels and let it drip out more water. I have never had to do that for more than 10 minutes. I then serve it as I explained above here. Maybe, This will help You enjoy eating and forking it into spaghetti looking squash! I love it and so does My picky eater, Husband too. I just thought that I would share how I fix it and it does not come out so watery. Sorry, for the novel. LOL!!! 😂😂😂❤️👍🏼👋🏼
Wondering if mixing in some parm to the squash before frying might add some crisp and good flavor?
Great idea!
Good review. I’ll try those
I know this has nothing to do with this recipe...but didn't know how to relay this to you...
Just went to Costco and found a keto friendly (zero carbs) (70 cal.) tortillas...tastes great...took photos of the product to show you...but don't know how to send to you...this is a game changer...at least for me
Thanks girls I'll definitely be experimenting with these I'm wondering if you dehydrated the squash slightly if that would help 🤔 !!! Definitely worth a try though because I like spaghetti squash anyways 😘😘
How about mixing an egg white with it before you fry? Crisp it up a little?
Think I might cut the squash into smaller strands, reason is, potatoes are shorter smaller pieces lumped together....occurred to me, maybe squash would fry up better in smaller pieces as well, plus think I'll put some into air fryer & see what happens...I already have some cooked in freezer, thanks ladies, much appreciate your 'test kitchen'! much love 💖🌻
Exactly. How could these have the same texture if they are comprised of long strands. Chop them up into pieces approximating the shredded potato. Potatoes also have a natural starch that holds them together. Maybe toss the chopped spaghetti squash strands with a little xanthan gum to provide some "stick".
I was thinking the same thing! ❤️
I surcome to the small box of hash brown potatoes from the box bc i was claring & cleaning out cupboards for new year. So good. I like your spaghetti squash idea & read a comment to add 1 tablespoon of potato flakes. 😊
I miss hashbrowns, I want to try this recipe
If your open to it, add a pinch extra salt & a TBS of almond flour to your squash patties before you fry them. = shouldn't be as wet, especially if you let them sit about 5 min beforehand. ❤
Since texture/dryness is the biggest issue with spaghetti squash, what about drying it first? Spread it out on a wire rack and let it stay there at least a couple of hours or so to lose any remaining moisture?
Love you two!
Maybe try shredding delicata or acorn squash to get shreds like potato hash browns? Having real hashbrowns first was unfair to the spaghetti squash hashbrowns! Nothing compares to a real potato!
Have u tried hash browns out of jicama? I boil the jicama about 8 min( sprinkle salt in water)
then grate it, pan fry with a little oil in shape of ur hash browns, done!! I love ur channel, u girls always make me laugh!!
I’ve made “french fries” from strips of turnip. I think I could make hash browns from the turnip by add a couple of tablespoons of potato flakes for flavour. Although I love spaghetti squash, I just can’t imagine it tasting like “potatoes”. But would certainly tasty fried squash.
How about grated radishes?
This got me craving my cabbage egg foo young
Ohhhh how do you make that?! We love egg foo young!
Would a dehydrator help to get the moisture out?
I think so!
Your Keto Hash Browns looked DELICIOUS!!! I am happy for You and how You squeezed the ever loving daylight out of you squash before frying them. LOL!!! It was extremely smart and I am definitely going to try this one. Thank You Ladies, for sharing Your talents with Us again.
GOD BLESS YOU BOTH AND YOUR FAMILIES ALSO. ✝️🙏🏽❤️👍🏼👋🏼
Tip... After you microwave, slice spaghetti squash in half, then scoop out seeds and then shred squash with fork. So easy.
My question always is does it taste good enough to go to all the effort to prepare and make? So was it?
Have you tried rutabaga for hash browns?