Hashing it Out with Spaghetti Squash

I love spaghetti squash with all my heart, don't you? I seriously can tuck into a huge bowl of spaghetti squash - sprinkling of olive oil, dash of salt & peppa - and call it dinner. Of course I love it all dressed up with marinara or pesto or alfredo sauce as well - all of those tricks intended to show off its pasta imitating abilities. My latest love, however, is spaghetti squash hash browns. Never had them? Well let me introduce you to your next favorite weekend brunch item, people!

It couldn't be more simple:

• Nuke the spaghetti squash until it's soft - about 1 minute per pound. Microwaving spaghetti squash is really the easiest and quickest way to prepare it - what's easier than pushing a button and walking away? Make sure to pierce the squash with a knife kind of all over to allow vents for the steam to escape, but other than that, just throw the whole thing in and let it do its thing.
• Once it's cooked, slice the squash in half lengthwise and pull the strands out with a fork. Give the whole squash some time to cool before cutting into it - and even so, be aware that the inside will be scorching hot and steam will burst forth. Don't get burned, in other words.
• Spread a pile of the squash into a skillet or atop a griddle that has been heated with olive oil (or butter - your fat of choice), and fry it up just as you would hash browns. Just as with regular old potato hash browns, a thin layer is best so you can get them evenly browned. Crisp them up to your preference, using a little extra oil if necessary.
• Making them as plain as the day is long is fantastic - just sprinkle with salt and pepper. Or, do a loaded version (sorta like in the photo above): chopped scallion and Parmesan cheese being my go-to ingredients.

And there you have it. Yumm-o breakfast goodie that's oh-so-good for you. Mangia!