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.