If you think traditional hashbrowns are the only way to start your day, wait until you try these Crispy Spaghetti Squash Hashbrowns. Packed with flavor, golden crunch, and a whisper of sweetness from the squash, this lighter, veggie-forward twist on breakfast potatoes is about to become your new obsession. Whether you’re cooking brunch for friends or just want something nourishing but fun in the morning, this recipe draws you in with minimal ingredients, a satisfying texture, and colors that brighten up any plate. Trust me, these hashbrowns will have you reaching for seconds—and maybe even skipping regular potatoes for good!
Ingredients You’ll Need
With just a handful of easy-to-find ingredients, you’ll be amazed at how each one brings something special—binding, crispness, savory flavor, or that golden finish—to these irresistible Crispy Spaghetti Squash Hashbrowns. Simplicity never tasted so good!
- Spaghetti squash: Once roasted, this veggie transforms into magical, noodle-like strands that crisp beautifully while remaining tender inside.
- Egg: The trusty binder that helps hold your hashbrowns together for perfect flipping.
- Almond flour or breadcrumbs: Adds a subtle crunch and helps absorb excess moisture, so your hashbrowns don’t fall apart.
- Garlic powder: Just a pinch infuses each bite with cozy, savory flavor.
- Salt and pepper: Essential for amplifying all the other flavors—don’t skip these!
- Olive oil: The secret to that shatteringly crispy crust—use your favorite good-quality olive oil for the pan.
How to Make Crispy Spaghetti Squash Hashbrowns
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Cut your spaghetti squash in half lengthwise, scoop out the seeds, and lay both halves cut-side down on a lined baking sheet. Roast for 35 to 40 minutes—you’re looking for fork-tender flesh. Roasting draws out extra sweetness and gives you that long, twirlable squash “spaghetti” that becomes the backbone of your hashbrowns.
Step 2: Scrape and Cool
Once your squash is cool enough to handle, grab a fork and gently scrape out the inside. You’ll see the flesh naturally separates into beautiful golden strands. Let them cool slightly—this makes them easier to handle when squeezing out moisture.
Step 3: Squeeze Out Excess Moisture
This part’s essential for crunch! Place your squash strands in a clean kitchen towel, then twist and squeeze to remove as much water as possible. Less moisture means more crispiness in every bite. Don’t be shy—you want these strands as dry as you can manage.
Step 4: Mix Up Your Hashbrown Mixture
In a medium bowl, combine your squeezed squash with an egg, almond flour or breadcrumbs, garlic powder, and a generous pinch of salt and pepper. Mix everything until evenly combined. You’re looking for a texture that holds together when pressed—not too dry, not too wet.
Step 5: Cook Until Golden and Crispy
Heat your olive oil in a large skillet over medium heat. Scoop generous spoonfuls of the mixture into the hot pan, then pat gently with the back of your spoon to create rounds. Cook each side for 3 to 4 minutes until gloriously golden and crispy, working in batches if needed. Transfer the finished Crispy Spaghetti Squash Hashbrowns to a paper towel-lined plate to drain. The aroma alone will have you swooning before you even take a bite!
How to Serve Crispy Spaghetti Squash Hashbrowns
Garnishes
Top your hashbrowns with freshly chopped parsley, chives, or green onions for a pop of color and brightness. If you want to go big, dollop on a little sour cream or Greek yogurt, and maybe a sprinkle of smoked paprika. These little touches not only look pretty but add extra layers of flavor to your plate.
Side Dishes
Crispy Spaghetti Squash Hashbrowns are wonderfully versatile. Serve them with classic eggs-any-style for a breakfast spread, a big green salad for brunch, or alongside roasted veggies for a cozy dinner. They’re sturdy enough to handle a generous helping of avocado slices, salsa, or even a tangy tomato relish.
Creative Ways to Present
Get playful with your presentation! Make mini hashbrown sliders with an egg in the middle, build a breakfast stack with sautéed mushrooms and spinach, or top with smoked salmon for a festive brunch plate. You can even shape them into little nests to cradle poached eggs—the possibilities are endless, and every form lets the flavor of these Crispy Spaghetti Squash Hashbrowns shine.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled hashbrowns in an airtight container in the refrigerator. They’ll keep fresh and tasty for up to three days, ready for a speedy reheat when hunger strikes.
Freezing
For even more convenience, you can freeze cooked Crispy Spaghetti Squash Hashbrowns. Simply cool them completely, then arrange in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag. This keeps them from sticking together, so you can grab just what you need.
Reheating
To bring back maximum crispiness, reheat your hashbrowns in a skillet over medium heat, or pop them into a 375°F oven for about 10 minutes. Avoid microwaving if you want that signature golden crust to return—these are meant to be crunchy!
FAQs
Can I make Crispy Spaghetti Squash Hashbrowns ahead of time?
Absolutely! You can roast the spaghetti squash and even mix up the hashbrown “dough” a day ahead; just cover and refrigerate until you’re ready to shape and fry them. They reheat beautifully, so feel free to prepare extras.
Are these hashbrowns gluten-free?
Yes, if you use almond flour, these Crispy Spaghetti Squash Hashbrowns are completely gluten-free as well as grain-free, making them a great option for a wide range of diets.
What dipping sauces go well with these hashbrowns?
They’re tasty just as they are, but you can jazz them up with a side of garlicky aioli, herbed yogurt dip, spicy ketchup, or even a drizzle of hot sauce depending on your mood and the meal.
Can I use a different type of squash?
Spaghetti squash is unique because of its noodle-like strands, but you can try butternut or acorn squash for a different twist; just know the texture and crispiness may vary a bit.
How do I know when they’re done cooking?
Watch for a gorgeous, golden brown color on each side and a crisp edge. If they feel sturdy when nudged with a spatula, you’re ready to flip or serve—those visual clues are hard to miss!
Final Thoughts
Once you taste the golden, savory crunch of Crispy Spaghetti Squash Hashbrowns, you’ll wonder how you ever did breakfast or brunch without them. They’re wholesome, comforting, and just so much fun to eat. Invite your friends over, try a new garnish, or sneak a few straight from the skillet—no judgment here. Give them a try and watch everyone fall in love!
Print
Crispy Spaghetti Squash Hashbrowns Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 hashbrowns 1x
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
These crispy spaghetti squash hashbrowns are a delightful twist on the classic breakfast favorite. Made from roasted spaghetti squash, they are crispy on the outside and tender inside, making them a perfect addition to your breakfast or brunch menu.
Ingredients
Ingredients:
- 1 medium spaghetti squash, roasted
- 1 egg
- 1/4 cup almond flour or breadcrumbs
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for frying)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Halve the spaghetti squash, remove the seeds, and roast it cut-side down for 35–40 minutes.
- Prepare the squash: Once the squash is tender, allow it to cool slightly. Use a fork to scrape out the strands.
- Remove excess moisture: Place the squash strands in a clean towel and squeeze out as much moisture as possible.
- Mix the ingredients: In a bowl, combine the squash strands with the egg, almond flour, garlic powder, salt, and pepper.
- Cook the hashbrowns: Heat olive oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten them slightly into rounds. Cook for 3–4 minutes per side or until golden and crispy. Drain on paper towels before serving.
Nutrition
- Serving Size: 1 hashbrown
- Calories: 130 kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
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