Spaghetti Squash Hash Browns

Combine the spaghetti squash, onion, cheese (if using), flour, salt and pepper in a large bowl.

Heat the butter in a large skillet over medium hat. Add the squash mixture to the pan and pat into a cake. Cook, shaking the pan occasionally to prevent sticking, until the bottom is crisp and brown, about 10 minutes.

Cut into quarters and turn over. Continue cooking until the bottom is crisp and brown, about 5 to 10 minutes longer.

Serve on warm plates and sprinkle with chives, if desired.

For Spaghetti Squash: To cook spaghetti squash, cut lengthwise in half and scrape out the seeds. Pierce the skin several times with a fork.

Place the squash in a large baking dish, then in an oven preheated to 350 degrees F. Bake for 50 to 70 minutes, or until the strands can be scraped from the shell with a table fork.

If you have a microwave, place half of the squash, cut side up, in a microwave-safe dish. Microwave on high, rotating the dish once, for about 15 minutes, or until the strands can be scraped from the shell with a table fork. Repeat with other half.