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.
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
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- 2 cups cooked & shredded spaghetti squash about 1/2 small cooked squash
- 1 tbsp. oil I used coconut oil
- Heat the oil in a large non stick skillet over medium heat
- Press the water out of the squash with paper towels
- Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms
- 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
- Transfer to paper towels to drain, then serve warm
Amy H.
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!
Sharon
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. 🙂
Roseann Hampton
Great way to use up leftover spaghetti squash!
Sharon
Right? I always have leftovers. 🙂 Thanks Roseann!
Diane
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..
Sharon
Great idea, Diane! I’m the only one in my house who eats it too. More for me, I say! 😉 Have a great week. 🙂
Kelly
Wat can you serve with them (like potatoes pancakes with sour cream)?
Sharon
That’s one way for sure! I like them with eggs also. 🙂
Franci
The addition of grated onion, or chopped green onion and pepper and one well beaten egg (like latkes) will transform these.
Sharon
Great ideas, Franci!
Anna Nicholls
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.
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!
Eve Hunt
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:)
Luisa Padilla
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.
Sharon
Awesome Luisa! This quiche sounds delicious. Looking forward to the update!!