Spaghetti Squash Hash Browns

This Spaghetti Squash Hash Browns recipe is a delicious and healthy alternative to the traditional potato version. These savory patties are made by pan-frying cooked squash until golden and crispy, offering a tasty combo of textures and flavors.

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spaghetti squash hashbrowns on a white plate.

Why You Will Love This Recipe

There is so much to love about spaghetti squash hash browns! This nutritious and low-carb option is perfect as a healthier alternative to regular hash browns. They also offer a unique and delightful flavor, with a slightly sweet taste. This is a super versatile recipe that can be customized with various herbs, spices, and toppings, making a great side dish for a variety of meals.

It is also naturally gluten-free, vegan, and both paleo and keto diet friendly.

spaghetti squash on a plate with eggs.


Find the complete ingredient list, with measurements, in the recipe card below.

  • Cooked and shredded spaghetti squash – this is the BEST recipe for leftovers. Check out this recipe to learn how to cook spaghetti squash in the oven.
  • Salt and black pepper
  • Oil for frying – any neutral oil works. Avocado oil, coconut oil, and olive oil are all great options
a fork making spaghetti noodles from a roasted squash.


  • Non-stick skillet – I recommend using a non-toxic pan
  • Spatula – use a silicone product so you don’t scratch the skillet
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Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Start by heating the oil in the skillet over medium heat.

Step 2

Then, remove any moisture from the cooked squash by pressing it between a layer of paper towels or wringing it in a clean tea towel. This step helps to achieve the crispest texture possible by preventing the squash from becoming soggy while frying.

Step 3

Add the squash to a bowl, sprinkle with salt and pepper, and toss the strands with a fork. Form small patties from the shredded squash mixture, about two tablespoons each, and flatten them firmly between your palms.

Step 4

Gently place the patties onto the warmed skillet. Let them cook for 5-7 minutes per side. You only want to flip once to get the nice browned effect. 

Finally, transfer them to a paper towel to drain any excess oil and serve warm.

Expert Tips

Be sure to squeeze out as much moisture as possible from the cooked spaghetti squash before forming the patties. Use paper towels or place the shredded squash in a clean kitchen towel and wring it tightly to remove excess moisture. Based on my observations, this is an important step to achieve a crispier texture.

Through trial and error, I discovered that flipping the hash browns only once is the best way to achieve a nice golden-browned crust. They are also slightly fragile as compared to their potato counterparts. By flipping them only once, you minimize the chances of them falling apart.

Recipe variations

  • Add a deliciously rich melty factor! After pressing the moisture out of the spaghetti squash, mix it with some shredded cheddar cheese or parmesan cheese, add some chopped fresh herbs like parsley or chives, and a pinch of garlic powder.  
  • Give this recipe a Southwestern twist! Combine the squash strands with black beans, diced bell peppers, corn kernels, and a sprinkle of cumin and chili powder. Serve with chopped green onion and a dollop of sour cream, hot sauce, and salsa.
  • Stir in some crumbled feta cheese, chopped sun-dried tomatoes, Kalamata olives, and a sprinkle of dried oregano, and serve with a side of tzatziki sauce or Greek yogurt. 
  • Add a spicier twist with a few pinches of curry powder, turmeric, and cayenne pepper to the cooked spaghetti squash. Mix in finely diced onions and some freshly chopped cilantro.  

Serving Suggestions

  • Enjoy as a side dish with grilled chicken, fish, or steak. 
  • Make a vegetarian meal by topping them with sautéed vegetables, a dollop of Greek yogurt or sour cream, and a sprinkle of fresh herbs for a satisfying and flavorful dish.
  • Serve them with fresh salad greens and a drizzle of balsamic glaze.
  • Serve alongside your favorite breakfast items. They pair well with eggs, bacon or sausage, and a side of fresh fruit or toast


Can I use raw spaghetti squash for hash browns? 

I do not recommend this. The uncooked flesh would release too much water to achieve a golden-browned layer on the outside. The cooked squash has softened and has a better texture for hash browns.

Can spaghetti squash hash browns be frozen? 

Yes! Once cooked and cooled, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer the hash browns to a freezer-safe container or bag and store them in the freezer for up to 2-3 months. 

a plate of spaghetti squash hash browns.

Storing and Reheating

Allow the hash browns to cool completely, then transfer the leftover hash browns to an airtight container or place them in a sealable plastic bag. Then, store the hash browns in the refrigerator for up to 3 days.

Reheat them in a skillet with a touch of oil for a couple of minutes per side. 

To reheat in the oven, bake at 350 for 10-15 minutes.

You can also use a microwave. Place the hash browns on a microwave-safe plate and heat on high for 1-2 minutes until heated through.  

More Spaghetti Squash Recipes

a fork making spaghetti noodles from a roasted squash.

How to Make Spaghetti Squash in the Oven

stuffed spaghetti squash fresh out of the oven

Stuffed Spaghetti Squash – Tex Mex Style!

Spaghetti Squash Bolognese

Lentil Marinara with Spaghetti Squash

**This recipe was originally posted on March 6, 2015, and updated on April 28, 2023.**

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a plate of spaghetti squash hash browns.

Spaghetti Squash Hash Browns

Sharon Rhodes
This Spaghetti Squash Hash Browns recipe is a delicious and healthy alternative to the traditional potato version. Made by pan-frying cooked squash until golden and crispy, these savory patties offer a tasty combo of textures and flavors.
4.49 from 135 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 2 servings
Calories 87 kcal


  • 2 cups cooked shredded spaghetti squash
  • 1 tbsp oil *olive oil, avocado oil, or coconut oil


  • Heat the oil in a large non stick skillet over medium heat.
  • Meanwhile, press the water and moisture out of the squash with paper towels or wring out in a clean kitchen towel.
  • Form patties – 2 tablespoons in size – and press the patties 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.



Storing and Reheating

Allow the hash browns to cool completely then transfer the leftover hash browns to an airtight container or place them in a sealable plastic bag. Then store the hash browns in the refrigerator for up to 3 days.
Reheat them in a skillet with a touch of oil for a couple of minutes per side. 
To reheat in the oven, bake at 350 for 10-15 minutes.
You can also use a microwave. Place the hash browns on a microwave-safe plate and heat on high for 1-2 minutes until heated through.  


Calories: 87kcalCarbohydrates: 4gFat: 7gSodium: 12mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 85IUVitamin C: 1.5mgCalcium: 16mgIron: 0.2mg
Keyword gluten free recipes, spaghetti squash hash browns
Tried this recipe?Let us know how it was!

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    1. Hi Sue! I haven’t tried using a waffle iron – I don’t have one – but I bet it would work. Let us know if you try it.

    1. Yes, they can! Spaghetti squash freezes really well. Wrap them then freeze in an airtight container for up to 3 months.

  1. 5 stars
    These might be the best hash browns ever. The crispy texture is perfection and I love using up the squash from my garden.

  2. 5 stars
    Omg I love this idea to make hash browns out of spaghetti squash instead of potatoes! It basically was a delicious, healthier version of hash browns – yum!

  3. 5 stars
    This was such a unique and unexpected twist to hash browns! Enjoyed these with breakfast and it was a hit all around the table! Easily, a new favorite recipe!

  4. I will say adding a touch of organic corn starch will firm them up a bit, and also how happy I am to have found this!! I just had an entire plant come on and then my goats got in my garden and instead of being able to store and keep them all in the cellar I now have to cook and process them all bc they each have one bite taken out of them 🙄🤣

    1. Omgsh that is too funny about the goats! Your setup with the garden and animals sounds lovely. 🙂 Good to note about a touch of corn starch! Thanks for the tip.

  5. 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.

  6. 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.

  7. 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:)

  8. 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.

    1. 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!

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

  10. 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..

  11. 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!

    1. 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. 🙂

  12. 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.

    1. 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!

    2. 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).

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

      2. 5 stars
        Been doing KETO and thought yes, will add the egg and onion like
        a traditional potato pancake. Thanks for confirming my thoughts!

  13. 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?

    1. 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!

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