Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo)

STRENGTH AND SUNSHINE
10Ingredients
15Minutes
160Calories

Ingredients

US|METRIC
  • 3 cups spaghetti squash (Cooked, water squeezed out with cloth)
  • 1 cup tomatillos (Chopped)
  • 1/2 cup chayote squash (Chopped)
  • 1/4 cup poblano pepper (Chopped)
  • 1 shallot (chopped)
  • 2 teaspoons chili powder
  • 1 teaspoon cilantro (Dried)
  • 1 teaspoon Mexican oregano (Dried)
  • 1/2 teaspoon minced garlic
  • ketchup (or Hot Sauce, to serve)
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    NutritionView More

    160Calories
    Sodium7% DV170mg
    Fat5% DV3.5g
    Protein12% DV6g
    Carbs12% DV35g
    Fiber12% DV3g
    Calories160Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium170mg7%
    Potassium810mg23%
    Protein6g12%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A40%
    Vitamin C110%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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