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.
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
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? )
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.
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- 2 cups cooked & shredded spaghetti squash about 1/2 small cooked squash
- 1 tbsp. oil I used coconut oil
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Heat the oil in a large non stick skillet over medium heat
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Press the water out of the squash with paper towels
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Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms
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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
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Transfer to paper towels to drain, then serve warm
I just bought a spaghetti squash, perfect timing for this recipe.
What’s better than spaghetti squash besides nothing? 😉
Such a creative way to use spaghetti squash! Thanks for sharing this! 🙂
Thanks Gwen! I was so stoked they worked out. 🙂 Have a great weekend!
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?
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!
Counting the minutes until I can try this! Yum, yum, yum!!!
I love a countdown!! 😉
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.
These aren’t really a freezeable dish. Fry ’em up and eat ’em right away. 🙂
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!
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).
Thanks so much Nancy! Great info. I happen to have some leftover spaghetti squash in the fridge right now! Fritters here I come. 🙂
Thanks for the recipe. Love spaghetti squash going to try this.
Awesome! Thanks Rose. 🙂
How much is a portion size? I love food but I’m trying to eat healthier and loose weight.
This recipe makes two servings. Enjoy! 🙂
This recipe looks AWESOME! I need to try.
Thanks Abbey! So easy and so yum. 🙂
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!
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. 🙂
Great way to use up leftover spaghetti squash!
Right? I always have leftovers. 🙂 Thanks Roseann!
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..
Great idea, Diane! I’m the only one in my house who eats it too. More for me, I say! 😉 Have a great week. 🙂
Wat can you serve with them (like potatoes pancakes with sour cream)?
That’s one way for sure! I like them with eggs also. 🙂
The addition of grated onion, or chopped green onion and pepper and one well beaten egg (like latkes) will transform these.
Great ideas, Franci!
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.
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!