Here's a fiber-rich alternative to potato hash browns.
Southern Living OCTOBER 2005
Rake stringy pulp from Roasted Winter Squash, using the tines of a fork, and place in a bowl. Set aside.
Sauté onion in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic; sauté 1 minute.
Add squash, salt, pepper, and remaining 1 teaspoon oil to onion mixture in skillet, and cook, stirring occasionally, 5 minutes. Serve immediately.
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