Spaghetti Squash Hash Browns – Vegan & Gluten Free

by Sharon on March 6, 2015

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

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 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.

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.

Yields 2 servings

Serves 2

Spaghetti Squash Hash Browns – Vegan & Gluten Free

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


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


  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


Diet :    
lacto vegetarian
ovo vegetarian
Allergy :    
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sulfite free
sesame free
mustard free

Click for the Nutritional Stats

Pinterest graphic of Spaghetti Squash Hash Browns

{ 31 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.
Sharon March 12, 2015 at 2:04 pm
What's better than spaghetti squash besides nothing? ;)
Gwen @ Delightful Adventures March 12, 2015 at 5:17 pm
Such a creative way to use spaghetti squash! Thanks for sharing this! :)
Sharon March 13, 2015 at 8:45 am
Thanks Gwen! I was so stoked they worked out. :) Have a great weekend!
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?
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!
Shelby | Diabetic Foodie May 8, 2015 at 5:33 pm
Counting the minutes until I can try this! Yum, yum, yum!!!
Sharon May 9, 2015 at 8:19 am
I love a countdown!! ;)
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.
Sharon October 26, 2015 at 1:38 pm
These aren't really a freezeable dish. Fry 'em up and eat 'em right away. :)
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!
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).
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. :)
Rose November 26, 2015 at 4:26 pm
Thanks for the recipe. Love spaghetti squash going to try this.
Sharon November 27, 2015 at 1:14 pm
Awesome! Thanks Rose. :)
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.
Sharon February 16, 2016 at 1:47 pm
This recipe makes two servings. Enjoy! :)
Abbey March 25, 2016 at 10:41 pm
This recipe looks AWESOME! I need to try.
Sharon March 26, 2016 at 11:18 am
Thanks Abbey! So easy and so yum. :)
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!
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. :)
Roseann Hampton November 13, 2016 at 9:05 pm
Great way to use up leftover spaghetti squash!
Sharon November 14, 2016 at 11:00 am
Right? I always have leftovers. :) Thanks Roseann!
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..
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. :)
Kelly October 16, 2017 at 5:12 pm
Wat can you serve with them (like potatoes pancakes with sour cream)?
Sharon October 16, 2017 at 8:14 pm
That's one way for sure! I like them with eggs also. :)
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.
Sharon April 18, 2018 at 10:31 am
Great ideas, Franci!
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.
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!

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