A few times a year, I go through a spaghetti squash phase. Whenever this happens, I have to find a way to make lunches out of it because my husband hates squash of all forms. When I was recently hit by the spaghetti squash bug, I decided to mix things up a bit and try it for breakfast.
When I think of breakfast, the first thing (or even second or tenth thing) that comes to mind is not squash. But I found this post on Oh Sweet Mercy with instructions for squash browns—essentially, hash browns made out of spaghetti squash. I had to try it out.
The post emphasizes the importance of patting the squash dry prior to forming and frying the squash patties. I dropped a heap of squash onto a plate and sopped up as much liquid as I could with a few paper towels. I made the squash as dry as possible until the towels began sticking to it and tearing off in soggy shreds.
I placed a perfectly formed, and lightly salted and peppered, squash brown patty in a preheated skillet. Several minutes later, I nervously flipped it over. To my surprise, it only partially fell apart! Using the spatula, I pushed the loose strands back into the patty and let it cook several minutes before flipping it again.
This time, more than half of it came apart. Drat! I tried my damnedest to salvage the beauty of the squash brown, but to no avail. What I ended up with was simply a plate full of fried spaghetti squash that, I might add, never even truly browned on the outside.
And sad fact: I don’t enjoy the taste of spaghetti squash at 7 a.m.
In the end, I reverted back to my usual breakfast and have been eating spaghetti squash for lunch every day this week. At least it wasn’t a complete waste…
What fun is cooking if you don’t at least try new things, anyhow?