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Spaghetti Squash Hash Browns

A delightful and nutritious twist on traditional hash browns made primarily with spaghetti squash, perfect for satisfying comfort food cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked spaghetti squash Make sure to drain excess moisture.
  • 1/4 cup onion, finely chopped
  • 1/4 cup bell pepper, finely chopped
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil For cooking the hash browns.

Method
 

Preparation
  1. If you haven’t cooked your spaghetti squash yet, start by cutting it in half lengthwise, removing the seeds, and either baking it at 400°F for about 40 minutes or microwaving it for a shorter time. Once cooked, use a fork to scrape out the squash into strands.
  2. In a large bowl, combine the cooked spaghetti squash, chopped onion, bell pepper, garlic powder, and season with salt and pepper. Mix well until everything is evenly distributed.
Cooking
  1. In a skillet, heat the olive oil over medium heat. Make sure the oil is hot enough to achieve a crispy texture, but not smoking.
  2. Scoop portions of the mixture into the pan, flattening them slightly to form patties. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
Serving
  1. Once they are done, transfer the hash browns to a paper towel to absorb excess oil. Serve warm and enjoy the delightful crunch!

Notes

Avoid excess moisture from the spaghetti squash for the best texture. Feel free to add herbs or cheese for variety. Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.