1 whole large spaghetti squash, cooked and strands pulled out from squash
3 Tablespoons coconut oil
fresh green onion (optional garnish)
cilantro ( optional garnish)
optional: top with yogurt (dairy-free, vegan)
Mix squash with a little sea salt. Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty.
Heat a skillet up to medium heat, and add in a little oil. When oil is nice and hot, gently add in a couple patties to pan fry.
Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.