Spaghetti Squash Hash Browns Recipe

Introduction

Spaghetti Squash Hash Browns offer a delicious, gluten-free twist on traditional hash browns. This simple recipe combines the natural texture of spaghetti squash with eggs and seasoning, creating a crispy, flavorful breakfast or side dish.

Ingredients

• 1 medium spaghetti squash
• 2 large eggs
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or your favorite seasoning
• 2 tablespoons cooking oil (such as olive oil or vegetable oil)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 35-40 minutes or until tender.
2. Step 2: Once cool enough to handle, use a fork to shred the spaghetti squash into strands. Place the strands in a clean kitchen towel and squeeze out excess moisture.
3. Step 3: In a bowl, beat the eggs and season with salt, pepper, and any additional spices you prefer.
4. Step 4: Combine the shredded squash with the beaten eggs, mixing well to coat evenly.
5. Step 5: Heat the cooking oil in a non-stick skillet over medium heat. Spoon the mixture into the pan and press gently to form patties or an even layer.
6. Step 6: Cook for 4-5 minutes on each side or until golden brown and crispy. Adjust heat as needed to avoid burning.
7. Step 7: Remove from skillet and serve warm, garnished with fresh herbs or your favorite toppings.

Tips & Variations

• For extra crispness, avoid adding too much egg; just enough to bind the squash together.
• Try adding finely chopped onions or bell peppers to the mixture for extra flavor.
• You can bake the squash a day ahead and refrigerate the strands to save time.
• Use seasoning blends like Cajun or Italian herbs to customize the taste.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispness, or warm in the oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw spaghetti squash instead of roasted?

Roasting the squash softens it and allows the strands to separate easily. Using raw squash may result in uneven texture and difficulty forming patties, so roasting is recommended.

Can I make this recipe vegan?

To make vegan hash browns, substitute eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use other egg replacers. The texture will differ slightly but still works well to bind the squash.

Spaghetti Squash Hash Browns Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

A simple and healthy twist on classic hash browns using spaghetti squash instead of potatoes. These crispy, golden hash browns are perfect for a low-carb breakfast or side, combining shredded spaghetti squash, eggs, and seasoning fried to perfection.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Ingredients

• 1 medium spaghetti squash (about 3–4 pounds)
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 2 tablespoons olive oil or cooking oil

Instructions

1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast it in the oven at 400°F (200°C) for about 40 minutes until tender. Allow to cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
2. Mix Ingredients: Transfer the shredded squash into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness. In a mixing bowl, combine the squeezed squash with eggs, salt, pepper, and garlic powder. Mix well until the eggs are evenly distributed.
3. Heat the Pan: Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
4. Form and Fry Hash Browns: Scoop about 1/3 cup of the squash mixture and shape it into a patty. Carefully place the patty into the hot skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining mixture, adding more oil if necessary.
5. Serve: Once all hash browns are cooked, drain them on paper towels if desired to remove excess oil. Serve hot as a delicious breakfast or side dish.

Notes

• Removing excess moisture from the squash is key to crispy hash browns.
• You can add herbs like parsley or chives for extra flavor.
• For a dairy-free version, omit cheese or add nutritional yeast.
• Adjust seasoning to taste, adding paprika or onion powder if desired.
• Ensure the skillet is hot enough before adding hash browns to get a good crust.

Keywords: spaghetti squash hash browns, healthy hash browns, low-carb breakfast, roasted squash, vegetarian breakfast