This Spaghetti Squash is the perfect upgrade for conventional potatoes and you’ll see why, because they bring the antioxidants lutein and zeaxanthin to your breakfast table, which are known to bolster optimum healthy vision. These Hash Browns are perfect for any meal of the day, supplying your gut with beneficial fiber and lots of trace minerals to nourish your cells.
1 medium Spaghetti Squash, halved and seeded
1 medium Onion, sliced
½ tsp Black Pepper
½ tsp Black Truffle Salt or Sea Salt
½ tsp Garlic Granules
½ tsp All Purpose Seasoning
2 TB Coconut Oil
Jing It Up (options)
½ tsp Astragalus Powder
½ tsp Chaga Powder
1 TB MCT Oil
Sling It Up
Pre-heat oven to 350°F/177°C.
Cut the spaghetti squash in half the long way, from stem to stern. Scoop out the seeds. You are going to want to seed save these seeds, as they easily grow in most climates, even right on your patio. Season the flesh with half of the spices and place flesh down on a parchment paper lined baking sheet. Bake in the center rack in your oven for about 35-40 minutes, until fork tender.
Remove from the oven and scoop the flesh out into a hot skillet with coconut oil and the sliced onions.
Sauté the remaining spices and the Jing It Up options with the onions, until the desired Hash Brown texture is reached.
Garnish with chives and shredded carrots.