Spaghetti Squash Hash Browns – Vegan & Gluten Free

Try these for sure the next time you find yourself with an abundance of cooked spaghetti squash. So easy and super tasty.


Course: Side Dishes

Cuisine: American

Main Ingredient: Vegetables



  • 2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
  • 1 tbsp. oil (I used coconut oil)


  1. Heat the oil in a large non stick skillet over medium heat
  2. Press the water out of the squash with paper towels
  3. Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms
  4. Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect
  5. Transfer to paper towels to drain, then serve warm

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