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Spaghetti Squash Hash Browns – Vegan & Gluten Free

by Sharon on March 6, 2015

Spaghetti Squash Hash Browns

So excited, y’all! I love discovering new ways to use up extra cooked veggies and these Spaghetti Squash Hash Browns are just the ticket for a quick and easy side dish.

When me and my fella were first dating, one of the things he loved was my homemade breakfasts. I would do a proper English fry-up complete with bacon, over easy eggs, hot buttered toast and, my secret weapon, delicious, crispy hash browns. He was mine from the first bite! :)

One thing he doesn’t love however, is spaghetti squash, dammit. It’s so good and I love everything about it that I just do not understand how you can’t. But, I’m trying to learn tolerance. 😉

Spaghetti Squash Hash Browns

This is how I end up with half a cooked spaghetti squash all the time. Say I’m making a sauce, the man will have pasta, I’ll have spaghetti squash. But, I’m human and can only consume so much squash in one sitting. When the idea struck about the hash browns I was so excited to try them out. My potato version features grated shreds and it dawned on me how similar the shredded squash was. I did a quick Pinterest browse and a ton of results came back. Nothing’s original anymore, right?

My strategy was to wing it and see what happened if I used only the squash and oil in the pan. I season the spaghetti squash when I cook it (tutorial–>here) so I didn’t bother adding anything else. (And yes, my skillet is white. It’s newish and I think I hate it? )

Spaghetti Squash Hash Browns

Spaghetti Squash Hash Browns

I am super thrilled to report they worked. A tad fragile, but super delicious. A dream with eggs. I had two over easy and a generous side of these Spaghetti Squash Hash Browns as a quick lunch and was happy and satisfied.

Spaghetti Squash Hash Browns

Try these for sure the next time you find yourself with an abundance of cooked spaghetti squash. So easy and super tasty.

Spaghetti Squash Hash Browns – Vegan & Gluten Free

Serving Size: 2

Ingredients

  • 2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
  • 1 tbsp. oil (I used coconut oil)

Instructions

  1. Heat the oil in a large non stick skillet over medium heat
  2. Press the water out of the squash with paper towels
  3. Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms
  4. Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect
  5. Transfer to paper towels to drain, then serve warm
http://thehonoursystem.com/2015/03/06/spaghetti-squash-hash-browns-vegan-gluten-free/

Click for the Nutritional Stats

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{ 17 comments… read them below or add one }

Ayngelina March 11, 2015 at 6:31 pm

I just bought a spaghetti squash, perfect timing for this recipe.

Reply

Sharon March 12, 2015 at 2:04 pm

What’s better than spaghetti squash besides nothing? 😉

Reply

Gwen @ Delightful Adventures March 12, 2015 at 5:17 pm

Such a creative way to use spaghetti squash! Thanks for sharing this! :)

Reply

Sharon March 13, 2015 at 8:45 am

Thanks Gwen! I was so stoked they worked out. :) Have a great weekend!

Reply

tina May 8, 2015 at 12:21 pm

I am new to spaghetti squash. I assume you cook it before shredding? But what is the preferred way to cook it? Is this the same for making spaghetti with squash?

Reply

Sharon May 9, 2015 at 8:16 am

Hey Tina! Get ready to change your life. 😉 I felt like mine was changed forever when I discovered Spaghetti Squash!! :) This is my tutorial post on how I make it –> <-- Let me know how it goes!

Reply

Shelby | Diabetic Foodie May 8, 2015 at 5:33 pm

Counting the minutes until I can try this! Yum, yum, yum!!!

Reply

Sharon May 9, 2015 at 8:19 am

I love a countdown!! 😉

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Diannah October 24, 2015 at 7:51 am

Tina, I too am new. Any info would be great. Can you freeze it? Recipes. How long does it keep? Thanks. I can’t wait to try this.

Reply

Sharon October 26, 2015 at 1:38 pm

These aren’t really a freezeable dish. Fry ’em up and eat ’em right away. :)

Reply

Gretchen November 8, 2015 at 3:21 pm

Hi Diannah,

You can’t freeze the hash browns, but you can make spaghetti squash and freeze that. After you’ve baked or microwaved the squash, and “Spaghetti-ized” it, press out any water and portion into ziplock bags. I flatten it out in the bag, and press out as much air as possible, before freezing. I also try and do it in portion sizes, so if you’re a single, you can use it one portion at a time, but if you have company over, you can use more. Plus when they are flattened, they defrost really quickly!

Reply

Rose November 26, 2015 at 4:26 pm

Thanks for the recipe. Love spaghetti squash going to try this.

Reply

Sharon November 27, 2015 at 1:14 pm

Awesome! Thanks Rose. :)

Reply

Veronica February 16, 2016 at 10:58 am

How much is a portion size? I love food but I’m trying to eat healthier and loose weight.

Reply

Sharon February 16, 2016 at 1:47 pm

This recipe makes two servings. Enjoy! :)

Reply

Abbey March 25, 2016 at 10:41 pm

This recipe looks AWESOME! I need to try.

Reply

Sharon March 26, 2016 at 11:18 am

Thanks Abbey! So easy and so yum. :)

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