Spaghetti Squash Hash Browns

Here's a riff on hash browns.  This is incredibly satisfying and a terrific substitute for potatoes.  I love the way the green pepper goes with the squash, it's a winner side dish.  Enjoy!


3 tablespoons olive oil
1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 green pepper, diced
1/2 sweet onion, peeled and diced
Kosher salt and fresh ground black pepper

Preheat oven to 400°F.

Season cut side of the squash with onion and garlic powder, salt and pepper.  Drizzle with 2 tablespoons olive oil.  Place into oven on sheet tray and cook for 30 minutes, turn over and cook another 15 minutes until squash is al dente.  Remove and let cool for 15 minutes.  Using a fork scrape out squash into a bowl (it will resemble spaghetti strands, thus the name, or in this preparation shredded potato).

Heat a sauté pan over medium high heat.  Add last tablespoon of oil and heat.  Add diced onions and green peppers.  Cook for 2 minutes then add squash to the pan.  Heat thoroughly and correct seasoning with salt and pepper.  Serve and Enjoy!