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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

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  • Place spaghetti squash onto prepared baking sheet with cut sides down.

  • Bake until squash is tender, about 45 minutes.

  • Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands.

  • 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.

Nutrition Facts

199.4 calories; protein 4.7g 9% DV; carbohydrates 14.5g 5% DV; fat 14.4g 22% DV; cholesterol 34.6mg 12% DV; sodium 186.5mg 8% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/19/2012
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. Read More
(35)

Most helpful critical review

Rating: 3 stars
11/14/2012
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). Read More
(13)
27 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
09/18/2012
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. Read More
(35)
Rating: 3 stars
11/13/2012
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). Read More
(13)
Rating: 4 stars
10/12/2012
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. Read More
(7)
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Rating: 4 stars
02/23/2013
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. Read More
(4)
Rating: 5 stars
02/12/2015
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) Read More
(3)
Rating: 3 stars
10/16/2013
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! Read More
(3)
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Rating: 2 stars
07/07/2013
Just ok - would not make again. Read More
(2)
Rating: 4 stars
08/25/2013
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! Read More
(2)
Rating: 4 stars
10/23/2014
Fantastic! I agree with the other reviewers you need to add some peppers onions garlic etc. With those additions its 5 stars as is 4 stars. My hubby ate all of them and asked if I could make him a second batch. Thanks for submitting! Read More
(1)