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Spaghetti Squash Hash Browns – Vegan & Gluten Free

March 6, 2015 by Sharon 58 Comments

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These Spaghetti Squash Hash Browns are a brilliant way to use up your leftover cooked spaghetti squash. A super easy low carb, low calorie recipe that is both gluten free and paleo.

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 he can’t.

But, I’m trying to learn tolerance. 😉

Spaghetti Squash Hash Browns

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?

HOW TO MAKE SPAGHETTI SQUASH HASH BROWNS – Step by Step

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 being fried in a pan

Spaghetti Squash Hash Browns being fried in a pan

I am super thrilled to report they worked. A tad fragile, but super delicious and 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.

 

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

MORE SPAGHETTI SQUASH RECIPES:

How to Make Spaghetti Squash (in the oven)

How to Make Spaghetti Squash (in the Instant Pot)

Spaghetti Squash with Chicken and Beans

Spaghetti Squash Stir Fry

Spaghetti Squash Bolognese

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there. 🙂

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3.75 from 16 votes
Print
Spaghetti Squash Hash Browns – Vegan & Gluten Free
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
These Spaghetti Squash Hash Browns are a brilliant way to use up your leftover cooked spaghetti squash. A super easy low carb, low calorie recipe that is both gluten free and paleo.
Course: Breakfast, Side Dish
Cuisine: American
Keyword: gluten free recipes, spaghetti squash hash browns
Servings: 2 servings
Calories: 87 kcal
Author: Sharon
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
Nutrition Facts
Spaghetti Squash Hash Browns – Vegan & Gluten Free
Amount Per Serving
Calories 87 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 12mg1%
Potassium 77mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Vitamin A 85IU2%
Vitamin C 1.5mg2%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Gluten Free, Lunch, Meatless, Recipes, Side Dishes, Vegan, Vegan Tagged With: coconut oil, dairy free, fast & easy, gluten free, meatless, Side Dishes, spaghetti squash, vegan, vegetarian, veggies

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Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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!! 😉

      Reply
  5. 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
    • Nancy

      July 31, 2016 at 4:08 pm

      I have made flourless spaghetti squash fritters with adding some egg, onion, salt, pepper. Those tend to be a bit more stable and can be frozen. So a bit more work up front with the extra ingredients and then you can freeze. When we stopped eating potato, I needed an alternative to making potato latkes. I use a recipe from Mark’s Daily Apple as a starting off point for ratios (and if I recall correctly, he doesn’t use onion), but I kind of wing it, depending on what is working as I go. You can do a search for things like Paleo Spaghetti Squash fritters, Paleo Vegetable Fritters, Paleo Latkes, etc. We have also done latkes/fritters with cauliflower, zucchini, sweet potato, etc. Our 2 favorites have definitely been the spaghetti squash and then sweet potato (although early on we had eliminated sweet potato).

      Reply
      • Sharon

        August 1, 2016 at 12:01 pm

        Thanks so much Nancy! Great info. I happen to have some leftover spaghetti squash in the fridge right now! Fritters here I come. 🙂

        Reply
  6. 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
  7. 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
  8. 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. 🙂

      Reply
  9. Amy H.

    September 23, 2016 at 11:29 pm

    I just made these for dinner tonight and we all loved them so much!! After realizing that two out of the ten of us needed to be grain and dairy free I am trying so hard to make meal time interesting and delicious, even though we lost a couple stand by ingredients. Recipes like this make my life much easier. Thank you loads from our crew!

    Reply
    • Sharon

      September 25, 2016 at 1:18 pm

      Yay, Amy! I’m so glad you enjoyed them. I appreciate the thoughtful comment. I understand how limiting it can seem when adapting to dietary restrictions/allergies. Enjoy the rest of your weekend. 🙂

      Reply
  10. Roseann Hampton

    November 13, 2016 at 9:05 pm

    Great way to use up leftover spaghetti squash!

    Reply
    • Sharon

      November 14, 2016 at 11:00 am

      Right? I always have leftovers. 🙂 Thanks Roseann!

      Reply
  11. Diane

    February 19, 2017 at 11:54 pm

    I love spaghetti squash. But, just cooking for myself I can’t eat the whole thing. I prepare it in the crockpot. When it’s cooked I clean it out of the shell, put the “spaghetti ” in a large ziplock bag, flatten it out and freeze it. Just break off what you want and prepare as desired. Love this recipe. I will try it in the morning..

    Reply
    • Sharon

      February 21, 2017 at 10:27 am

      Great idea, Diane! I’m the only one in my house who eats it too. More for me, I say! 😉 Have a great week. 🙂

      Reply
  12. Kelly

    October 16, 2017 at 5:12 pm

    Wat can you serve with them (like potatoes pancakes with sour cream)?

    Reply
    • Sharon

      October 16, 2017 at 8:14 pm

      That’s one way for sure! I like them with eggs also. 🙂

      Reply
  13. Franci

    April 12, 2018 at 3:08 pm

    The addition of grated onion, or chopped green onion and pepper and one well beaten egg (like latkes) will transform these.

    Reply
    • Sharon

      April 18, 2018 at 10:31 am

      Great ideas, Franci!

      Reply
  14. Anna Nicholls

    April 24, 2018 at 5:14 am

    Good Morning Sharon, I made these this morning as I’m the only one that likes Spaghetti Squash. The changes I made was to put drained onions/garlic, salt & pepper. They turned out wonderful, though they would be labor-intensive to make for a crowd. But for me, this will be my go-to recipe for my hash-brown cravings. Thanks again Sharon.

    Reply
    • Sharon

      April 24, 2018 at 8:23 am

      Hey Anna! I’m the lone spaghetti squash wolf in my household too. 😉 So glad you enjoyed them and I love your additions. They really do hit the spot for the hash brown flavour. Thanks so much for the comment and I hope you enjoy the rest of your week!

      Reply
  15. Eve Hunt

    July 10, 2019 at 9:39 pm

    Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again:)

    Reply
  16. Luisa Padilla

    March 9, 2020 at 8:22 am

    Hi Sharon, So glad I checked your website, was looking for a potato sub in a hash brown quiche I am making for Easter Brunch and I will use your spaghetti squash recipe as a base.
    Thank you, will update the website when done & supply full recipe to you.

    Reply
    • Sharon

      March 9, 2020 at 9:47 am

      Awesome Luisa! This quiche sounds delicious. Looking forward to the update!!

      Reply
  17. Rose Martine

    November 8, 2020 at 9:57 pm

    5 stars
    I sure will let you know: with pics and everything – I’m kinda eager to get started already. Cant wait to try it.Thanks for answering.

    Reply

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