Spaghetti Squash Hash Browns
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.
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Why we 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.
Ingredients
- 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
Equipment
- Non-stick skillet – I recommend using a non-toxic pan
- Spatula – use a silicone product so you don’t scratch the skillet
Instructions
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 out of the shredded squash mixture, about 2 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 some 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.
FAQS
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.
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.
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 you will enjoy
**This recipe was originally posted on March 6, 2015, and updated on April 28, 2023.**
If you’ve tried this spaghetti squash hash browns recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Spaghetti Squash Hash Browns
Equipment
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil *olive oil, avocado oil, or coconut oil
Instructions
- 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.