SQUASH BROWN STACKWHICH

Bacon, Egg, Two Cheese, Tomato, Spinach, Balsamic Portobellos over Squash Browns

Eating No Carb Can Still Be Delish.

So what exactly is a squash brown you say? My delicious answer to no longer being able to eat my specialty brunch sandwich that has all of these components. In short, it is a spaghetti-squash version of a hash brown sort of potato pancake.

On the days I can, I would make this delicious sandwich on an english muffin toasted with garlic and olive oil and enjoy it as I caught up on blogging and my studies in a quiet house. Yes, it is as lovely as it sounds. I work different hours than my housemates, so I can enjoy the leisurely moment in a little solace during certain days. Which is necessary here and there.

Although, this was all ripped away when I started cutting back my carbs. NO SPECIALTY EGG SANDWICH ON THE TOASTED GARLIC, OLIVE OIL ENGLISH MUFFEN? I just could not have this. So I conjured up this little doozy and it certainly does the trick! I'm kind of obsessed with it.

You will need:

-White Sharp Cheese (Swiss, Provolone, Monterey Jack- whatever you like.)
-Crumbled Cheese (I used Queso Fresco. Feta or Goat Cheese work.)
-Spaghetti Squash (Precooked and seasoned with salt and pepper)
-2 or 3 eggs (Depending on how many you would like to eat)
-2 Pieces of cooked bacon (Turkey or Ham too)

-Sliced Baby Portobello Mushrooms
-Smart Balance Butter Substitute
-Parsley Flakes, Onion & Garlic Powder
-Balsamic Vinegar
-A handful of ribboned Baby Spinach
-Minced White Onion
-Sliced Grape Tomatoes
-Minced Chives (optional)
-Minced Garlic

| FIRST pan sauté the minced onion until browned and then add into a bowl with the squash. |

| NEXT crack a whole egg into the squash and onion. Add a spoonful of the minced garlic. |

| THEN mix together with a parsley flakes and a few dashes of onion and garlic powder. |

| NOW add butter to same pan you sautéed the onion in over a medium heat and grab a heaping tablespoon full of the squash mixture. |

| LIGHTLY pat it together in your hands till its formed. |

| THEN toss the squash-brown into the pan. |

| LET them cook about a minute or two depending on how thick you made them and then carefully flip them over. |

| RIGHT before they are finished melt your sharp cheese on the squash-browns. Then set aside and use this pan for your eggs. In another small pan sauté your mushrooms with a splash of balsamic and minced garlic. |

| NOW, make your egg however you like. I do these over medium because I think if its too runny it doesn't pair well with the squash brown. But if you enjoy over-easy, by all means: Go for it. |

| THEN, I ever so lightly wilt my spinach greens and place half on the plate, with the squash brown on top of that and then the bacon or the meat of your choice, even no meat if you like. |