We make spaghetti squash at least three times a month. It's a great pasta alternative for those who don't like pasta, are gluten free or are looking to try something new. Sometimes when we make spaghetti squash there's a ton left over! We don't like to waste leftovers, so having them encourages a little thinking outside the box to come up with a new recipes. Enter Spaghetti Squash Hash Browns! This idea came about because we LOVE making, and indulging in, Saturday Morning Breakfast. Nathan always makes crazy delicious breakfast sandwiches with cheese, bacon and ham (which I can't have), so I wanted to make something new and delicious too! These Spaghetti Squash Hash Browns have all the flavor of traditional hash browns but are only 2 ingredients, are quick to make and are minimally seasoned. Plus, you don't need a deep-fryer. They go GREAT with sunny-side up eggs, toast and avocado.
This recipe is made with leftover baked spaghetti squash. If you don't have any, and you want to make it from scratch, you can find the details from Vegan Tomato Basil Pasta. Heat a skillet on medium-high heat with 1 tbsp of olive oil. While that's heating up take about a 1/2 cup of your squash and place it on a paper towel in a small bundle.
Fold your paper towel over the spaghetti squash bundle and press using your palms. This will squeeze out any extra moisture and shape your spaghetti squash to form a hash brown. You'll want to replace the paper towels to make sure each spaghetti squash bundle has a fresh squeeze.
Repeat this process until you have as many spaghetti squash hash browns as you want to serve up.
Season with salt, pepper and garlic powder to taste and place your spaghetti squash hash brown into your skillet and oil and let it sit for 5-7 minutes. Using a spatula, flip the hash brown to brown the opposite side for another 4-6 minutes. You can make up to 4 hash browns at a time depending on the size of your skillet. Repeat this process until all your hash browns are ready.
Serve up your warm and crispy spaghetti squash hash browns with sunny-side up eggs, avocado and toast, or however you like!