Spaghetti Squash Hash Browns are a lower-carb swap for traditional hashbrowns made with potatoes. They are lightly fried in a pan until they are crispy on the outside and soft on the inside. They are a great side dish for any meal!
If you like to eat lower carb, these hashbrowns are a recipe you will want to try. Instead of making them with potatoes, I use cooked spaghetti squash to make the hashbrowns and then cook them until crispy.
They have a very similar texture to traditional hashbrowns, but they are lighter and healthier. The best part is that you can’t really tell they are made with squash. So even if you’re not following a low-carb diet, this spaghetti squash hashbrowns recipe is a good one to try – we love to make them for breakfast, but you can serve them as a side for dinner too.
Spaghetti squash is one of my favorite vegetables, and this is just one of my favorite spaghetti squash recipes for breakfast that I like to make. It’s a really versatile veggie!
- Large spaghetti squash
- Chopped green onion
- Olive oil
- Garlic powder
- Salt and pepper
- Shredded low-fat cheddar cheese
How to Make Hashbrowns with Spaghetti Squash
Cover a large baking sheet with foil. Place the squash on a cutting board and carefully slice it in half lengthwise. Scoop out the seeds and discard them.
Place the two halves on the baking sheet with the flesh side down. Bake the squash for 25 to 40 minutes at 400°F or until it is fork-tender. The baking time will vary depending on how big your squash is.
Allow it to cool for ten minutes, and then use a fork to scrape out the squash strands. Place all of the strands in a large bowl.
Squeeze as much water as you can out of the squash. You will want it as dry as possible, so your hashbrowns get nice and crispy while they cook.
Mix the squash with the egg, green onion, garlic powder, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Use a large spoon or scoop to drop scoops of the hashbrown mixture into the hot pan. Lightly press it into an even circle or oval shape.
Cook them for four to six minutes and then turn them over to cook on the other side for four to six minutes. Once they are crispy and golden brown, they are done.
I like to sprinkle the cheese over the top for serving.
Can you bake the squash ahead? Yes, you can bake the spaghetti squash ahead of time, squeeze out all of the water, and keep it in the refrigerator until you are ready to use it. Cooked spaghetti squash will keep for four to five days in the fridge.
Can you use frozen spaghetti squash? I think fresh works much better for hashbrowns. Thawed frozen spaghetti squash can be very mushy, especially after you remove the water. This will change the texture of your hashbrowns.
Why are my hashbrowns falling apart? There could be two reasons. First, did you forget to add the egg? The egg acts as a binder that holds the squash together. The other reason could be excess water. You should try and squeeze out as much water from the squash as possible. Otherwise, it will make your hashbrowns soggy, and they might not hold together.
How long do they keep? I think they are best enjoyed soon after cooking them while they are still crispy. You can keep leftovers in the refrigerator for a few days, but they won’t be as crispy.
Can you bake them? I have not tested this recipe in the oven, so I am not sure the best temperature to bake them at and for how long. If you try it, let me know in the comments how it worked.
What can you serve with them? Serve them for breakfast with eggs and turkey sausage, or serve them as a side dish for dinner with chicken, steak, or pork chops. If you are looking for a substitute for potatoes, spaghetti squash is a great option! I can eat it any time of day, but if you’re looking for spaghetti squash breakfast recipes, these hashbrowns are delicious. I hope you try them!
More Low Carb Swaps You'll Enjoy
Spaghetti Squash Hash Browns Recipe
- 1 large or 2 smaller spaghetti squash seeds and stringy pulp removed
- 1 cup green onion chopped
- 1 egg
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ¼ low fat cheddar cheese shredded
- Cooking spray
- Preheat oven to 400°F. Take a large baking sheet pan and cover with aluminum foil. Lightly spray squash with cooking spray and place them so that the skin side is up and squash side down. Cook for 25-40 minutes. Squash should be for tender and easy to pull with the fork. Allow to cool for about 10 minutes.
- Scrape the squash with a fork to give you strands that look like spaghetti. Place the scraped squash into a large bowl. Using paper towels or your hands, squeeze the squash and remove as much water as you can. The drier you get it the more crispy you will get your hash browns.
- After the water is removed return to the large bowl and combine the squash with the egg, green onion, garlic powder, ground pepper and salt.
- Heat oil in a large skillet to medium high heat. Take a large soup spoon and take one large scoop and place in the skillet. Use the back of the spoon to flatten the squash mixture into a thin oval shape. Repeat until skillet is full. Cook 4-6 minutes on each side. You want them a little crispy, golden brown with a little char but not burned throughout.
- Serve with cheese sprinkled on top.
If you’re looking for spaghetti squash breakfast recipes, these Spaghetti Squash Hash browns are delicious. They’re great for any time of the day, even a substitute potato side dish.
Mel is an IT guy turned blogger and is discovering his love of cooking and photography. If you ever have Fantasy Football questions, he's your guy.