"It may sound a little odd, but if you've ever used this vegetable, you know it's very versatile. AND DELICIOUS!!" — qued3point14
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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).
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!
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.
Just ok - would not make again.
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.
This looked like a good use of our extra summer squash so I tried it. I followed the advice of other reviewers and added a few things. I doubled the flour, added an egg, a spoonful of minced garlic, and 1/2 a chopped onion. The end result was not bad, but I probably won't make it again. Turned out bland and a little greasy for my taste. My husband liked it better and even reheated and ate the leftovers.
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!
* 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
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