a simple real food recipe :: spaghetti squash hashbrowns :: allergen friendly

How about changing up breakfast this weekend a little?

This time of year most people are looking to lower their grain intake. And if you are bread crazy, that is probably a great idea to promote weight loss. It is important, however, not to take it too far the other extreme and lower your carbohydrate intake too much. Our body needs friendly carbohydrates to function. Everything from hormone balancing, to energy production relies on carbohydrates.

Using nutrient dense starchy root veggies like potatoes and carrots, and squashes like butternuts and spaghetti, are great ways to replace grainy/bread carbs in our meals. I don’t know about you, but in the morning I need a pretty carb heavy meal. Breakfast is usually our family’s biggest meal of the day. We don’t eat much after dinner most days, so after all night of “fasting” my body needs a recharge. We love having soaked oatmeal or fried potatoes with our breakfast, but to change it up a bit, I do spaghetti squash “hashbrowns” if I have leftover squash from dinner the night before!

Give it a shot and let me know how the family likes it!

Kitchen Tips:
1. Draining the squash does shrink down the size a bit – a half squash feeds my family for one breakfast. You could also drain your squash after dinner, over night in the tea towel if you want.
2. Season your squash how you like! Go for spicy chipotle if you are doing a salsa egg or tomato sides!
3. Need some spaghetti squash ideas for your dinner so you have some leftovers?? Here is garlic roasted spaghetti squash, and a spaghetti squash veggie dinner.
4. I use my electric skillet to cook this big batch – plenty of room to spread it all out to brown up.

YOUR TURN!
Are you watching your grains this month? Let me know if you give this one a try!

This post was shared at Real Food Forager’s Fat Tuesday!