Spaghetti Squash Hash Browns

Name: Spaghetti Squash Hash Browns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 of a medium, pre-cooked spaghetti squash; 1/4 cup of chives; 1/4 teaspoon of garlic powder; 1 egg; Salt & Pepper to taste; cheddar cheese (~1/2 cup)

Jump To Recipe // October 30, 2014 (updated September 17, 2018)

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I’ve concluded that this is the year of squash. At least in my kitchen. There has certainly not been a year in which I consumed more squash than I have in 2014. This is apparent from the (almost) weekly posts during the summer featuring zucchini and now my new obsession with all the winter squashes.

I first tried making these hash browns in a waffle iron. I had this grand idea in my head of waffle iron spaghetti squash hash browns. But, the universe did not agree with this idea and I’m still trying to pick bits of spaghetti squash off of my waffle iron. You win some, you lose some.

The idea for spaghetti squash hash browns arose from the constant need to do something with leftover spaghetti squash. I always buy them, eat half, and then let the other half sit in the fridge for too long. Does this happen to anyone else? Enter breakfast spaghetti squash hash browns!

I wanted to keep these super simple and (most importantly) EASY. I love the idea of being able to throw this together quickly in the morning to eat before work.

I baked a spaghetti squash one night recently, prepared half of it for dinner and then placed the other half in the fridge. That “other half” is what we’re going to make this dish with.

The spaghetti squash is removed from the skin and placed in a large bowl. Taking handfuls of the squash in your hands, SQUEEZE the heck out of it to remove excess water. This is important so don’t skip this step!!

Once squeezed, place the squash back in the bowl.

Add some garlic powder and chopped chives for flavor.

And then one egg to hold it all together.

Add a touch of S&P, mix thoroughly, and it’s ready to cook!

Simply cook the squash over medium heat in a lightly greased skillet. I used ~teaspoon of coconut oil.

Cook for about 10 minutes, continuing to stir, until the “hash browns” have a nice golden brown color to them.

The squash is already cooked so it’s not really possible to under cook this dish. If you don’t cook it long enough, however, they simply won’t have any crunch to them at all (and you want a little bit of crunch!).

Once plated, immediately top with some cheddar cheese (or not if you have more self control than me) and enjoy immediately. I thought these were perfect paired with a fried egg.

See How to Make the Hash Browns here:

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