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Spaghetti Squash Hash Browns

Spaghetti Squash Hash Browns

  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
qued3point14

qued3point14

It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place spaghetti squash onto prepared baking sheet with cut sides down.
  3. Bake until squash is tender, about 45 minutes.
  4. Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands.
  5. Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the spaghetti squash mixture into the skillet and pat and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.
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Reviews

hazelnut
23

hazelnut

9/18/2012

What a great idea! These are more like potato pancakes than hash browns, though. I do have to say that after tasting a test patty, I found these kind of bland and too moist to hold together. I added more flour and cheese , a beaten egg, lots of chives, some minced onion and red bell pepper and a little garlic. They turned out quite nice looking and very tasty with a unique texture and a subtle sweetness. Since squash sizes vary so greatly, I would have preferred a cup measurement rather than just calling for one squash.

katie
9

katie

11/13/2012

Tasty combination of flavors and all, just not a life-changing experience. We've made similar "potato pancakes" using zucchini, and these were definitely better than the zucchini. Also, I'd beg to differ on the "1-inch thick" instruction. We got a nice, mildly crisp and tasty hash brown by keeping them smaller (3 in. diameter or so) and thinner (maybe 1/2 in. thick).

~*CountryGirlGourmet*~
4

~*CountryGirlGourmet*~

2/23/2013

My daughter and I loved these. I agree with others these are not a hashbrown but more of a potato pancake. I used squash that I had already cooked. I made sure to drain any excess water. Mixed and measured patties with my 1/4 cup as written. My patties were thinner than an inch thick.They fried up quickly and were best while still hot. We ate them plain seasoned with only salt and pepper simply because I did not realize I was out of sour cream. These are a great base recipe... they are good plain but would be great with other flavor additions.

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