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!