Spaghetti Squash Hash Browns:
1 c spaghetti squash
1 c shredded potato
1 tbsp oil
Mix the squash and potato together and squish together to form patties. Heat oil in a large skillet over medium heat. Place patties on warmed skillet and cook for 5-7 minutes per side. Transfer to paper towel to drain.
I used Applegate ham, cut the salt, and used coconut sugar instead of brown.
I decided not to fry it because I didn't want to spend the time. :) SO, I cooked the rice as called for (in the liquids) and then added in everything but the egg and the coconut oil. I subbed coconut aminos for the soy sauce. I then just simmered it for a few minutes to let the flavors meld and the veggies soften.
(Can't find my source)
1 lb flank steak, thinly sliced crosswise
1/4 c cornstarch
3 tsp coconut oil
1/2 tsp grated ginger (about a 1/2 inch piece)
1 tbsp chopped garlic (2-3 large cloves)
1/2 c water
1/2 c coconut aminos (for soy sauce)
1/2 c coconut sugar (for brown sugar)
3 large green onions
Make sure the steak slices are dry and mix with the corn starch. Make sure they are entirely coated. Shake off excess corn starch.
Heat half the oil in a large skillet at medium high heat and add the garlic and ginger. Immediately add the coconut aminos, water, & coconut sugar. Cook the sauce for 2 minutes, then transfer to a bowl. (It won't be thick yet.)
Turn up the heat and add the remaining oil to the pan. Add the beef and cook, stirring often, until it is browned (it will cook quickly). Pour the sauce back into the pan and let it cook along with the meat. You can either cook it down and reduce the sauce or leave it thinner (the cornstarch will thicken the sauce). Add the green onions (chopped) at the end so they'll stay green. Serve over rice.