Skip to main content New<> this month
Get the Allrecipes magazine

Spaghetti Squash Hash Browns

Rated as 3.74 out of 5 Stars
1

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

Ingredients

1 h 10 m servings 199
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 199 calories; 14.4 14.5 4.7 35 187 Full nutrition

Explore more

Reviews

Read all reviews 21
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

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 be...

Most helpful
Most positive
Least positive
Newest

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 a...

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 be...

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 whic...

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 a...

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 on...

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...

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 no...

Just ok - would not make again.

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 coul...