- 2 cups grated butternut squash (cut off ends, peel squash and shred w/cheese grater
- 1/4 cup chopped onion
- Onion and garlic powders ( a couple of pinches of each)
- Salt & pepper to taste
- Non-stick cooking spray
Cut the peeled squash in half and grate 2 cups. Remove extra moisture from the grated squash by placing the shreds between a couple layers of paper towel. Press down to draw out moisture. The more moisture you remove, the crispier your hash browns will be.
Mix all ingredients into a mixing bowl and toss.
Add squash to a skillet sprayed with non-stick cooking oil. Heat up pan and add squash. Spray squash with a layer of cooking spray. Flip squash halfway through cooking so that both sides get crispy brown.
Makes 2 servings. Each hash brown serving in the neighborhood of 100 calories. Serve with Egg Mate scrambled eggs (1/2 cup = to 2 scrambled eggs, 60 calories) and two turkey bacon slices (66 calories). Try adding chopped mushroom, red peppers, and 1/4 cup of fat-free cheddar cheese (45 calories) to your scrambled eggs.
An entire breakfast for only 225 – 270 calories!