Spaghetti Squash Hash Browns Recipe - Allrecipes.com
Spaghetti Squash Hash Browns Recipe
  • READY IN ABOUT hrs

Spaghetti Squash Hash Browns

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
Nov 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).

 

22 Ratings

Oct 12, 2012

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.

 
Feb 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.

 
Oct 16, 2013

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!

 
Feb 12, 2015

Personally for me, this is 4 stars as written. The other reviewers were correct, it needs an egg and a ton of seasonings. I gave it 5 because it's SUCH a cool idea! There are endless ingredients you could add to this recipe. Great job! :o)

 
Aug 25, 2013

Was a 4 until I topped each one with a teaspoon of saugage-flavored soy crumbles & a teaspoon of shredded non-fat mozzerella. This adds 40 calories to each patty, but they get a 5 in my house now!

 
Jul 07, 2013

Just ok - would not make again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

qued3point14
0 Followers 1 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Spaghetti Squash with Pine Nuts and Romano

Spaghetti squash stands in deliciously for regular old pasta.

Spaghetti Squash I

See how to make scrumptious spaghetti squash “spaghetti."

Mango, Bacon, and Butternut Squash Hash

See how to make a perfectly paleo-friendly hash.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States