Spaghetti Squash Hash Browns

These hash browns are great for a breakfast-for-dinner kind of evening.


  • 1 spagetti squash
  • 1 tbs. coconut oil
  • salt and pepper to taste

Makes 4 servings


  1. Preheat oven to 350F.
  2. On a cutting board, slice spaghetti squash in half and scoop out seeds/ insides.
  3. Fill a 9x11 pyrex dish with 1 inch of water and place squash facing down.
  4. Bake for 1 hour.
  5. Let the squash cool for 10 minutes, then use a fork to scoop out the squash portion and put it into a bowl.
  6. Using your hands, squeeze the liquid out of the squash.
  7. Form a patty with the squash and put it on a small frying pan with coconut oil.
  8. Fry each patty on each side for 5-7 minutes.

Did you know butternut squash has nearly 40 percent less carbohydrates than potatoes and sweet potatoes? Learn more about the health benefits of squash here!

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Nutrition facts

Per Serving

  • calories: 33
  • carbohydrates: 1g
  • fat: 4g
  • potassium: 9mg
  • saturated fat: 3g
  • sodium: 1mg
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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