A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!
A gosh, guys! A savory breakfast! A little outside of the norm that you’re used to seeing over on Strength and Sunshine. I felt like digging up this little gem to give you a break from all the sweet (that won’t last long though…) Personally, would I actually eat this as breakfast? No. I ate it as a side dish for dinner…I just don’t think I could survive without my sweetness in the morning!
I do my best though and I know some of you just love some savoriness for the first meal of the day! These “hash browns” are an even better way to really start your day with a bang and get you out of that morning stupor. “Mexican” should signal you that this dish is spicy. A little zing in the morning never hurt a soul, but did give them a bit of a morning boost without the caffeine! Do you drink coffee while you eat breakfast? Actually, do you drink anytime during your meals?
Heck, NO! That’s so wrong…it ruins the rhythm of eating. For breakfast, I don’t have coffee until mid-morning anyway, hours after breakfast has already been devoured. Lunch, dinner, never. I can’t drink and eat at the same time. I’m going to make a wild statement and say it’s only okay to drink if you’re choking or…if your mouth is on fire! That leads me to the little “life hack” #256 you should always remember. If you eat something spicy and you have fire alarms going off in your mouth…ditch the water and grab some milk! It works for dairy-free milk just like normal “traditional milk” (by the way! At least, it does with almond milk!) Milk catches and removes the fiery particles disturbing the taste buds, unlike water which just swooshes them around, doing nothing in the process.
Switching back over to this specific Mexican Spaghetti Squash Hash Brown recipe, I don’t think your mouth will be to upset. The only spicy components are a poblano pepper and chili powder. Poblanos are pretty mild and depending on your chili powder you may not this this breakfast dish is spicy at all! Unless you add some hot sauce, but I’d suggest you add some ketchup…you know that’s what I always recommend! Regardless, this super low carb/low calorie take on hash browns will soon be a new savory favorite! Gluten-free, vegan, paleo, allergy-friendly, and grain-free? Total plant-based nutrition power to start the day!
Mexican Spaghetti Squash Hash Browns
- To cook the spaghetti squash, place it in the microwave for a few minutes until it's easy enough to cut in half lengthwise and then place it back in the microwave until soft enough to fork out the "spaghetti" shreds. Then squeeze out as much water as you can from the cooked squash shreds with a cloth.
- In a large bowl, mix together all the hash brown ingredients to combine.
- Now heat a well greased skillet over medium high heat and add in the hash brown mixture.
- Saute for about 15-18 minutes, stirring occasionally, until the mixture has lightly browed.
- Serve with ketchup or hot sauce, if desired.
Did I mention that this was made in that famous iron skillet? You just KNOW this is a good one now! This steaming plate of spaghetti squash hash browns will have you jumping out of bed and down to the kitchen (if you’re lucky enough to have someone make breakfast for you that is!) Some people wake-up to the aroma of coffee and some people wake-up to the aroma of Mexican Spaghetti Squash Hash Browns…and drink coffee later…once they’re done eating (as it should be!)
So tell me:
+ Do you drink AND eat at the same time?
+ I ask this all the time but…sweet or savory breakfast?
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