These Golden Spaghetti Squash Hashbrowns are a delightful twist on a classic comfort food. They’re crispy, savory, and a fantastic way to enjoy the mild sweetness of spaghetti squash! Serve them for breakfast, brunch, or even as a surprisingly satisfying side with dinner.
Imagine biting into a perfectly golden, crispy hashbrown, only to discover it’s actually made with tender, flavorful strands of spaghetti squash – a healthy and delicious innovation!
Recipe Details
- Flavor Profile: Savory with a hint of natural sweetness from the spaghetti squash, enhanced by the aromatic herbs and spices.
- Textures: Crispy exterior, tender interior.
- Total Time: About 1 hour, with a quick hands-on time of 20 minutes.
- Difficulty: Easy. This recipe is simple enough for beginner cooks to master!
What You’ll Need
To make these delicious Golden Spaghetti Squash Hashbrowns, you’ll need a spaghetti squash, some flavorful seasonings, and a bit of oil for cooking. The base is, of course, the spaghetti squash, which provides the satisfying texture. You’ll season it generously with pantry staples to bring out the flavor.
Ingredient Notes
- Spaghetti Squash – This is the star of the show. Choose a squash that feels firm and heavy for its size.
- Olive Oil – Use good quality olive oil for both roasting the squash and frying the hashbrowns.
- Onion – Adds depth and a savory flavor. Yellow or white onions both work well.
- Garlic – Freshly minced garlic provides a bright, pungent flavor.
- Italian Seasoning – This blend of dried herbs gives a classic, savory flavor.
- Salt & Black Pepper – Essential for seasoning, helping to bring out all the flavors.
Add-ins and Substitutions
Want to customize your hashbrowns? Here are a few ideas:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Boost the veggies: Include a 1/2 cup of finely shredded zucchini or carrots for extra nutrients and texture.
- Cheesy Delight: Stir in 1/4 cup of shredded Parmesan or cheddar cheese just before frying.
- Fresh Herbs: As a variation, you can use fresh herbs like parsley or chives instead of the Italian seasoning.
How to Make Golden Spaghetti Squash Hashbrowns
Get ready to transform spaghetti squash into a seriously good side dish! Here’s how to make it:
- Prepare the Squash: Preheat your oven to 400 degrees Fahrenheit. Cut your spaghetti squash lengthwise, scoop out the seeds, and drizzle the cut sides with a tablespoon of olive oil. Season the insides with salt and pepper.
- Roast the Squash: Place the squash cut-side down on a baking sheet and roast for 45 minutes, or until the squash is tender and easily pierced with a fork.
- Shred the Squash: Let the squash cool slightly. Then, using a fork, shred the flesh into spaghetti-like strands, discarding the skin.
- Sauté Aromatics: While the squash is cooling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: In a large bowl, combine the shredded spaghetti squash, sautéed onions and garlic, Italian seasoning, salt, and pepper. Mix well to distribute the seasonings evenly.
- Form the Hashbrowns: Heat a generous amount of oil (enough to coat the bottom of the skillet) in the same skillet over medium-high heat. Once the oil shimmers, scoop about 1/4 cup of the spaghetti squash mixture and gently flatten it into a patty in the skillet. Repeat with the remaining mixture, leaving space between each patty.
- Fry the Hashbrowns: Cook the hashbrowns for 3-4 minutes per side, or until they are golden brown and crispy. You may need to work in batches to avoid overcrowding the pan.
- Pro Tip: Don’t overcrowd the skillet. Cooking the hashbrowns in batches ensures they get nice and crispy.
- Serve & Enjoy: Remove the hashbrowns from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately!
Recipe Tips
Ensure your Golden Spaghetti Squash Hashbrowns are perfect with these helpful tips:
- Don’t Overcook the Squash Initially: Roasting the squash just until it’s tender will give you the right texture.
- Drain Excess Moisture: After shredding the squash, you can gently press out any excess moisture with paper towels for crispier hashbrowns.
- Control the Heat: Maintain medium-high heat when frying to achieve that perfect golden-brown exterior.
- Use the Right Equipment: A non-stick skillet can help prevent sticking and ensure even cooking.
- Serve Immediately: These hashbrowns are best enjoyed right after frying, while they are still hot and crispy.
FAQs
Here are some answers to common questions about making Golden Spaghetti Squash Hashbrowns:
- Can I use pre-cooked spaghetti squash? Yes, you can use pre-cooked spaghetti squash but make sure it is not too moist. Drain it really well before mixing with the other ingredients.
- Can I make these ahead of time? You can shred the squash and sauté the onions and garlic a day in advance and store them separately in the fridge. Fry the hashbrowns just before serving for best results.
- What if my hashbrowns aren’t getting crispy? Make sure you’re using enough oil and that the skillet is hot enough. Also, don’t overcrowd the pan.
Serving Suggestions
These Golden Spaghetti Squash Hashbrowns are incredibly versatile! Here are some serving ideas:
- Classic Breakfast: Serve with fried or poached eggs, bacon or sausage, and a side of fresh fruit.
- Brunch Delight: Pair them with a creamy hollandaise sauce or a dollop of sour cream.
- Dinner Side: They make a great side dish alongside grilled chicken, roasted vegetables, or a simple green salad.
- Top it Off: Add a fried egg and a drizzle of hot sauce for some extra pizzazz.
Make This Recipe in Advance
For easy meal prep, you can roast the spaghetti squash and sauté the aromatics a day in advance. Store the shredded squash and sauteed vegetables in separate airtight containers in the refrigerator. Then, simply combine them and fry the hashbrowns when you’re ready to serve. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
Print
Golden Spaghetti Squash Hashbrowns
- Total Time: 1 hour
- Yield: Servings vary
Description
These Golden Spaghetti Squash Hashbrowns are a delightful twist on a classic comfort food. They’re crispy, savory, and a fantastic way to enjoy the mild sweetness of spaghetti squash!
Ingredients
2 cups cooked shredded spaghetti squash
1 tbsp oil *olive oil, avocado oil, or coconut oil
Salt
Black pepper
Onion
Garlic
Italian Seasoning
Instructions
Heat oil in a non-stick skillet over medium heat. Press the water out of the squash using paper towels. Form 2-tablespoon patties, pressing firmly. Cook for 5-7 minutes per side, flipping once for browning. Transfer to paper towels, then serve warm.
Prepare the Squash: Preheat your oven to 400 degrees Fahrenheit. Cut your spaghetti squash lengthwise, scoop out the seeds, and drizzle the cut sides with a tablespoon of olive oil. Season the insides with salt and pepper.
Roast the Squash: Place the squash cut-side down on a baking sheet and roast for 45 minutes, or until the squash is tender and easily pierced with a fork.
Shred the Squash: Let the squash cool slightly. Then, using a fork, shred the flesh into spaghetti-like strands, discarding the skin.
Sauté Aromatics: While the squash is cooling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Combine Ingredients: In a large bowl, combine the shredded spaghetti squash, sautéed onions and garlic, Italian seasoning, salt, and pepper. Mix well to distribute the seasonings evenly.
Form the Hashbrowns: Heat a generous amount of oil (enough to coat the bottom of the skillet) in the same skillet over medium-high heat. Once the oil shimmers, scoop about 1/4 cup of the spaghetti squash mixture and gently flatten it into a patty in the skillet. Repeat with the remaining mixture, leaving space between each patty.
Fry the Hashbrowns: Cook the hashbrowns for 3-4 minutes per side, or until they are golden brown and crispy. You may need to work in batches to avoid overcrowding the pan.
Serve & Enjoy: Remove the hashbrowns from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately!
Notes
Don’t Overcook the Squash Initially: Roasting the squash just until it’s tender will give you the right texture.
Drain Excess Moisture: After shredding the squash, you can gently press out any excess moisture with paper towels for crispier hashbrowns.
Control the Heat: Maintain medium-high heat when frying to achieve that perfect golden-brown exterior.
Use the Right Equipment: A non-stick skillet can help prevent sticking and ensure even cooking.
Serve Immediately: These hashbrowns are best enjoyed right after frying, while they are still hot and crispy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Side Dish
- Cuisine: American
