Spaghetti Squash Hash Browns6 Reviews
- Prep: 5 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!” - by qued3point14
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place spaghetti squash onto prepared baking sheet with cut sides down.
- Bake until squash is tender, about 45 minutes.
- Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands.
- 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.
Amount Per Serving (6 total)
- 199 cal
- 14.4 g
- 14.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 m..." See moreore 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."
"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 d..." See moreiffer 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)."
"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 mea..." See moresured 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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