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Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo)
STRENGTH AND SUNSHINE10Ingredients
15Minutes
160Calories
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Ingredients
US|METRIC
2 SERVINGS
- 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 tsp. chili powder
- 1 tsp. cilantro (Dried)
- 1 tsp. Mexican oregano (Dried)
- 1/2 tsp. minced garlic
- ketchup (or Hot Sauce, to serve)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium810mg23% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber3g12% |
| Sugars7g |
| 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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