Crisp hashbrowns without the potato

Spaghetti squash, dried hard and fried golden, built to give you the crisp edge you are actually after at breakfast. It takes a little time in the oven, and the result is a real, familiar plate.

Spaghetti squash brings vitamin C, involved in the everyday repair of connective tissue, along with fiber that feeds a healthier gut community. The whole trick here is removing water: the drier the strands, the more they crisp, so the long oven step is what turns squash into something that behaves like a hashbrown.

This is a dish that rewards a little care and a little time. When it comes out golden, plate it so it looks good to you, take a breath, and sit down to it. A plate built from real ingredients and real care in the kitchen, worth eating slowly.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons coconut oil, for roasting
• 1/2 cup coconut oil, for frying
• 1/2 teaspoon sea salt

Method

Halve the squash, rub the cut sides with the 2 tablespoons of coconut oil, and sprinkle with the sea salt. Roast cut-side up at 375 F for about 40 minutes, until the flesh pulls apart into strands.

Let the squash cool, then shred the flesh into strands with a fork. Pile the strands into a towel-lined colander and press hard to squeeze out as much moisture as you can.

Spread the pressed strands on a parchment-lined baking sheet and dry them in a 200 F oven for 1.5 to 2 hours, until they are barely damp. This step is what makes them crisp.

Heat the 1/2 cup of coconut oil in a skillet until hot. Shallow-fry handfuls of the dried strands for about 10 minutes, until golden and crisp. Drain on paper towels and serve hot.

Air fryer variation

After the strands are pressed and oven-dried, toss them with a little coconut oil and air fry at 380 F in a single loose layer, shaking the basket two or three times, until golden and crisp, roughly 10 to 15 minutes. Times vary by machine, so watch the color. (Air fryer conversion not re-tested.)

*Adapted from a-clean-plate*