Crispy Spaghetti Squash Hash Browns

Hash browns have always been my weakness at breakfast. I love the crispy edges and soft centers, but I don’t love how heavy they make me feel afterward. Plus, grating all those potatoes is a real pain, and my hands always end up stained and sore.

That’s why spaghetti squash hash browns have become my go-to solution. I can roast the squash ahead of time when I’m already using the oven for dinner. Then in the morning, I just scrape out the strands and get them crispy in a pan. No grating, no stained hands, and I actually feel good after eating them.

Want them loaded with cheese and peppers? Easy. Prefer them simple with just salt and pepper? Perfect. Either way, you get that satisfying hash brown experience without the heavy feeling that follows.

What Kind of Spaghetti Squash Should I Use?

Any medium to large spaghetti squash will work great for this recipe, but you’ll want to make sure it’s fully ripe for the best texture. Look for a squash that feels heavy for its size and has a hard, smooth skin with a golden yellow color – avoid any with soft spots or green patches. You can cook your spaghetti squash ahead of time by roasting it in the oven, microwaving it, or even using an Instant Pot, then just shred the flesh with a fork. Make sure to drain any excess moisture from your cooked squash before making the hash browns, as too much water will make them soggy instead of crispy.

Options for Substitutions

This simple recipe is pretty flexible, but here are some swaps you can make:

• Spaghetti squash: If you don’t have spaghetti squash, you can use shredded zucchini or yellow squash instead. Just make sure to squeeze out excess moisture with a clean kitchen towel before cooking to avoid soggy hash browns.
• Oil: Any cooking oil works here – vegetable oil, canola oil, or even butter if you prefer. Each will give slightly different flavors, with butter adding richness and coconut oil giving a subtle sweetness.
• Seasonings: Feel free to get creative with your seasonings! Try garlic powder, onion powder, paprika, or herbs like thyme and rosemary. You can also add grated parmesan cheese for extra flavor.
• Cooked spaghetti squash: Don’t skip the ‘cooked’ part – raw spaghetti squash won’t work for this recipe. You need it pre-cooked and shredded to get that hash brown texture we’re after.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with spaghetti squash hash browns is not removing enough moisture from the cooked squash, which leads to soggy, mushy results instead of crispy golden browns. After shredding your cooked spaghetti squash, wrap it in a clean kitchen towel or paper towels and squeeze out as much water as possible – you’ll be surprised how much liquid comes out. Make sure your pan is properly preheated over medium-high heat before adding the oil, and resist the urge to flip or stir too frequently since the squash needs time to develop that crispy crust. For extra crispiness, spread the squash in a thin, even layer and let it cook undisturbed for 4-5 minutes before flipping, and don’t overcrowd the pan or you’ll end up steaming instead of browning.

What to Serve With Spaghetti Squash Hash Browns?

These crispy spaghetti squash hash browns make a perfect side for breakfast or brunch dishes like scrambled eggs, bacon, or sausage links. They’re also great alongside a veggie omelet or some avocado toast for a lighter morning meal. If you’re serving them for dinner, try pairing them with grilled chicken or a simple salad – they work as a nice low-carb substitute for regular hash browns. You can even top them with a fried egg and some hot sauce for a complete and satisfying meal.

Storage Instructions

Refrigerate: These crispy hash browns keep well in the fridge for up to 4 days in an airtight container. I like to store them in a glass container so they don’t get too soggy. They’re great for meal prep since you can make a big batch on Sunday and enjoy them throughout the week.

Freeze: You can freeze these hash browns for up to 3 months in freezer-safe bags or containers. I recommend spreading them out on a baking sheet first to freeze individually, then transferring to bags so they don’t clump together. This way you can grab just the portion you need.

Reheat: To get that crispy texture back, reheat them in a skillet with a little oil over medium heat for 3-4 minutes. You can also pop them in the oven at 400°F for about 5-7 minutes. The microwave works too, but they won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-160
• Protein: 2-3 g
• Fat: 13-15 g
• Carbohydrates: 8-12 g

Ingredients

• 2 cups prepared spaghetti squash strands
• 1 tbsp oil (choose olive, avocado, or coconut)
• Salt, as preferred
• Black pepper, as needed

Step 1: Heat Oil in Skillet

• 1 tbsp oil (choose olive, avocado, or coconut)

Begin by heating 1 tablespoon of oil in a large non-stick skillet over medium heat.

Allow the oil to warm up thoroughly before the next steps, as this helps to prevent the patties from sticking.

Step 2: Remove Moisture from Spaghetti Squash

• 2 cups prepared spaghetti squash strands

Take the 2 cups of prepared spaghetti squash strands and press out any excess water or moisture.

You can do this by using paper towels or by wringing the squash in a clean kitchen towel.

Removing the moisture is key to getting crisp hash browns.

I like to really take my time with this step—the drier, the better!

Step 3: Season Spaghetti Squash

• drained spaghetti squash from Step 2
• salt, as preferred
• black pepper, as needed

Place the well-drained spaghetti squash strands into a mixing bowl.

Season generously with salt and black pepper, then toss everything together with a fork to ensure the seasoning is evenly distributed.

Step 4: Form and Cook Hash Brown Patties

• seasoned squash mixture from Step 3
• oil from Step 1 (for cooking)

Take about 2 tablespoons of the seasoned squash mixture and form it into a small patty, pressing it firmly between your palms.

Repeat with the remaining mixture.

Gently place the patties onto the preheated skillet with oil (from Step 1).

Cook each patty for 5-7 minutes on one side until golden and crispy, then carefully flip and cook for another 5-7 minutes on the other side.

Try to flip them just once for best results.

Step 5: Drain and Serve

Transfer the cooked spaghetti squash hash browns to a paper towel-lined plate to remove any excess oil.

Serve them warm.

For a special touch, I like to sprinkle a bit of extra salt or some fresh herbs on top right before serving.

Crispy Spaghetti Squash Hash Browns

Delicious Crispy Spaghetti Squash Hash Browns recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 140 kcal

Ingredients

  

• 2 cups prepared spaghetti squash strands
• 1 tbsp oil (choose olive, avocado, or coconut)
• salt, as preferred
• black pepper, as needed

Instructions

 

• Begin by heating 1 tablespoon of oil in a large non-stick skillet over medium heat. Allow the oil to warm up thoroughly before the next steps, as this helps to prevent the patties from sticking.
• Take the 2 cups of prepared spaghetti squash strands and press out any excess water or moisture. You can do this by using paper towels or by wringing the squash in a clean kitchen towel. Removing the moisture is key to getting crisp hash browns. I like to really take my time with this step—the drier, the better!
• Place the well-drained spaghetti squash strands into a mixing bowl. Season generously with salt and black pepper, then toss everything together with a fork to ensure the seasoning is evenly distributed.
• Take about 2 tablespoons of the seasoned squash mixture and form it into a small patty, pressing it firmly between your palms. Repeat with the remaining mixture. Gently place the patties onto the preheated skillet with oil (from Step 1). Cook each patty for 5-7 minutes on one side until golden and crispy, then carefully flip and cook for another 5-7 minutes on the other side. Try to flip them just once for best results.
• Transfer the cooked spaghetti squash hash browns to a paper towel-lined plate to remove any excess oil. Serve them warm. For a special touch, I like to sprinkle a bit of extra salt or some fresh herbs on top right before serving.