Recipe by qued3point14
"It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
spaghetti squash, halved and seeded
grated Parmesan cheese
salt and ground black pepper to taste
sour cream, divided
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.
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).
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.
This is fine like it is, but if you want more flavor (and who doesn't, right?) I suggest you add in LOTS of seasonings. It can be pretty much anything you like, just make sure there is some onion, garlic, and white pepper. This is a good recipe, but if you want it to be GREAT...add in some seasoning!
I followed the advice of the Sept 18, 2012 reviewer "hazelnut" of adding more flour and cheese, a beaten egg, chopped red bell pepper, chopped onion and minced garlic. I made a double batch which made 25 hash browns/pancakes. My husband was my taste-tester. He had to eat two before he could give his official approval ;) We tried it with sour cream and salsa. We liked it best with just the sour cream.
Just ok - would not make again.
I never cook spaghetti squash all that time in the oven. It tastes exactly the same if you cut it in half & put upside down on a plate in the microwave. Pierce it a couple times with a knife. Cooking Time would be determined by size of squash. Recipe is great idea but season it up for sure!
I used leftover "spaghetti squash primavera my way" which added a bit more seasoning ( I will be putting the combination in a new recipe). But I love this idea and basics, thanks for posting.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash Hash Browns
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Spaghetti squash stands in deliciously for regular old pasta.
See how to make scrumptious spaghetti squash “spaghetti."
See how to make a perfectly paleo-friendly hash.