For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sautéed vegetables. If you don't have Italian seasoning on hand, you can use a blend of dried oregano, basil, rosemary, and thyme. These hash browns are delicious served with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives.
Hash-Browned Spaghetti Squash
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PREP TIME15 mins
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COOK TIME21 mins
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TOTAL TIME36 mins
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SERVING2 People
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VIEWS12
Transform humble spaghetti squash into golden-brown, crispy-edged patties bursting with savory flavors. These delightful hash browns are a creative and delicious way to enjoy this versatile vegetable, perfect as a side dish or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol15 mg
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Fiber2 g
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Protein5 g
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Saturated Fat4 g
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Sodium140 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMicrowave the Squash: Place spaghetti squash in a microwave-safe baking dish, cut-side down. Pour in water and cover the dish with plastic wrap. Poke a few holes in the plastic wrap for ventilation. Microwave on high until tender, approximately 6 to 9 minutes. Carefully remove the plastic wrap (steam will escape) and allow the squash to cool until you can easily handle it.
02
StepSauté the Aromatics: Heat canola oil in a skillet over medium heat. Add the chopped onion, red bell pepper, garlic, and crushed Italian seasoning. Cook and stir until the onion is tender and translucent, about 5 to 10 minutes. Set the skillet aside, keeping the vegetables warm.
03
StepPrepare the Squash Mixture: Run a fork along the flesh of the cooled spaghetti squash, pulling it into strands. Fluff the strands to separate them as much as possible and transfer them to a bowl. Mix in the all-purpose flour and grated Parmesan cheese, ensuring the strands are evenly coated. Add the sautéed onion mixture and combine thoroughly.
04
StepForm and Fry the Hash Browns: Melt butter in a skillet over medium heat. Spoon about 1/4 cup of the squash mixture into the hot butter and gently press to form a patty, approximately 1 inch thick. Cook until golden brown and crispy on the bottom, about 5 minutes per side. Repeat with the remaining squash mixture, working in batches if necessary to avoid overcrowding the skillet.
05
StepServe: Season the hash-browned spaghetti squash with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
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RECIPE REVIEWS
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Ava Jacobs
Jun 16, 2025This recipe is fantastic! A great way to use leftover spaghetti squash. The hash browns were crispy and flavorful, my family loved them!
Rozella Jerde
Jun 14, 2025I added some chopped bacon to the squash mixture and it was a game changer! The smoky flavor complemented the sweetness of the squash perfectly.
Hudson Leannon
Jun 9, 2025These were a huge hit! I made them for brunch and everyone raved about them. Will definitely be making these again!
Nichole Gleichnerschmitt
Jun 6, 2025I didn't have red bell pepper, so I used some green bell pepper instead. It worked out just fine! This recipe is very adaptable.
Jimmy Oconnell
Jun 4, 2025Easy to follow instructions and the results were delicious! Thank you for sharing this recipe!