Low Carb Spaghetti Squash Hash Browns Recipe

Introduction

Low Carb Spaghetti Squash Hash Browns offer a delicious and healthy alternative to traditional hash browns. Made with tender spaghetti squash and savory parmesan, they’re perfect for breakfast or a light snack.

Ingredients

• 2 cups spaghetti squash (precooked)
• 1 egg
• 1/3 cup shredded parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper (to taste)

Instructions

1. Step 1: Squeeze the excess water from your pre-cooked spaghetti squash. The drier, the better for crispiness.
2. Step 2: In a medium bowl, combine the spaghetti squash, egg, parmesan cheese, garlic powder, salt, and pepper. Mix well until evenly incorporated.
3. Step 3: Form the mixture into thin patties or, if preferred, prepare to cook loose scrambled-style.
4. Step 4: Heat a well-greased skillet over medium heat. Cook the patties for about 5 minutes on each side, or until golden brown and crispy.
5. Step 5: Alternatively, toss the mixture directly into the skillet and stir frequently until cooked through and lightly browned.
6. Step 6: Serve warm and enjoy your flavorful low carb hash browns!

Tips & Variations

• Feel free to boost flavor with additions like cayenne pepper for heat, or mix in diced onions, fresh garlic, or chives.
• If you prefer, omit the egg for a looser texture; it helps bind the mixture but isn’t essential.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to retain crispness or microwave briefly. Avoid reheating in the oven directly to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw spaghetti squash for this recipe?

Pre-cooking the spaghetti squash is important to remove moisture and soften the strands. Using raw squash will result in soggy hash browns that don’t hold together well.

Can I make these hash browns vegan or egg-free?

Yes, you can omit the egg if needed. The mixture will be looser and more fragile, but you can still cook them as a loose scramble or carefully form patties. Adding a little flaxseed meal mixed with water can act as a vegan binder as well.

Low Carb Spaghetti Squash Hash Browns Recipe

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★★★★★

4.5 from 117 reviews

• Author: Sarah
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A simple and delicious low-carb alternative to traditional hash browns made with spaghetti squash, parmesan cheese, and egg. These crispy patties are easy to prepare and can be seasoned to taste, perfect for a healthy breakfast or snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups spaghetti squash (precooked and drained)
• 1 egg
• 1/3 cup shredded parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste

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Instructions

1. Prepare the squash: Squeeze the excess water from your pre-cooked spaghetti squash thoroughly. Removing as much moisture as possible ensures crispier hash browns.
2. Mix ingredients: In a medium-sized bowl, combine the drained spaghetti squash with the egg, shredded parmesan cheese, garlic powder, salt, and pepper. Mix everything well until fully incorporated.
3. Form patties: Shape the mixture into thin, small patties using your hands to ensure even cooking and ease of flipping.
4. Cook patties: Heat a well-greased skillet over medium heat. Cook the patties for about 5 minutes on each side, or until they achieve a golden-brown, crispy exterior.
5. Alternative cooking method: If preferred, instead of forming patties, you can toss the mixture directly into the skillet and stir often to cook like scrambled hash browns. Both methods yield delicious results.
6. Serve: Remove from heat and enjoy immediately as a savory low-carb alternative to traditional hash browns.

Notes

• Feel free to adjust the seasoning to your preference, such as adding cayenne pepper for heat or incorporating diced onions, fresh garlic, or chives for extra flavor.
• Omitting the egg is possible but the egg helps bind the mixture for better shape; without it, the texture may be less cohesive.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Side Dish
• Method: Frying
• Cuisine: American

Keywords: Low carb, spaghetti squash, hash browns, breakfast, keto-friendly, gluten free