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
Ayngelina
March 11, 2015 at 6:31 pmI just bought a spaghetti squash, perfect timing for this recipe.
Sharon
March 12, 2015 at 2:04 pmWhat’s better than spaghetti squash besides nothing? 😉
Gwen @ Delightful Adventures
March 12, 2015 at 5:17 pmSuch a creative way to use spaghetti squash! Thanks for sharing this! 🙂
Sharon
March 13, 2015 at 8:45 amThanks Gwen! I was so stoked they worked out. 🙂 Have a great weekend!
tina
May 8, 2015 at 12:21 pmI 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?
Sharon
May 9, 2015 at 8:16 amHey 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!
Shelby | Diabetic Foodie
May 8, 2015 at 5:33 pmCounting the minutes until I can try this! Yum, yum, yum!!!
Sharon
May 9, 2015 at 8:19 amI love a countdown!! 😉
Diannah
October 24, 2015 at 7:51 amTina, 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.
Sharon
October 26, 2015 at 1:38 pmThese aren’t really a freezeable dish. Fry ’em up and eat ’em right away. 🙂
Gretchen
November 8, 2015 at 3:21 pmHi 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!
Nancy
July 31, 2016 at 4:08 pmI 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).
Sharon
August 1, 2016 at 12:01 pmThanks so much Nancy! Great info. I happen to have some leftover spaghetti squash in the fridge right now! Fritters here I come. 🙂
Rose
November 26, 2015 at 4:26 pmThanks for the recipe. Love spaghetti squash going to try this.
Sharon
November 27, 2015 at 1:14 pmAwesome! Thanks Rose. 🙂
Veronica
February 16, 2016 at 10:58 amHow much is a portion size? I love food but I’m trying to eat healthier and loose weight.
Sharon
February 16, 2016 at 1:47 pmThis recipe makes two servings. Enjoy! 🙂
Abbey
March 25, 2016 at 10:41 pmThis recipe looks AWESOME! I need to try.
Sharon
March 26, 2016 at 11:18 amThanks Abbey! So easy and so yum. 🙂
Amy H.
September 23, 2016 at 11:29 pmI 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
September 25, 2016 at 1:18 pmYay, 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
November 13, 2016 at 9:05 pmGreat way to use up leftover spaghetti squash!
Sharon
November 14, 2016 at 11:00 amRight? I always have leftovers. 🙂 Thanks Roseann!
Diane
February 19, 2017 at 11:54 pmI 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
February 21, 2017 at 10:27 amGreat idea, Diane! I’m the only one in my house who eats it too. More for me, I say! 😉 Have a great week. 🙂
Kelly
October 16, 2017 at 5:12 pmWat can you serve with them (like potatoes pancakes with sour cream)?
Sharon
October 16, 2017 at 8:14 pmThat’s one way for sure! I like them with eggs also. 🙂
Franci
April 12, 2018 at 3:08 pmThe addition of grated onion, or chopped green onion and pepper and one well beaten egg (like latkes) will transform these.
Sharon
April 18, 2018 at 10:31 amGreat ideas, Franci!
Anna Nicholls
April 24, 2018 at 5:14 amGood 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
April 24, 2018 at 8:23 amHey 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
July 10, 2019 at 9:39 pmThank 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:)