Spaghetti Squash Hashbrown Recipe

Potatoes used to be one of my favorite foods. I haven’t really cooked potatoes in a while because I’ve been focusing on healthy options. One potato dish I like, but never cook, is shredded hashbrowns. I never cook shredded hashbrowns because 1. I try to eat healthy and 2. It isn’t the most convenient breakfast food to eat before work.

I have always talked about how much I enjoy taking more indulgent recipes and turning them into healthier options, so I decided to use spaghetti squash to make healthier shredded hashbrowns. If you’ve never seen spaghetti squash, it’s a squash that when you cook it and pull the flesh apart it looks like spaghetti. It has been popular in the last couple of years.

What you need:

Spaghetti Squash

Sharp Kitchen Knife





To begin…

The first step is to cook the spaghetti squash the first time. I used my instant pot to save time. Cut the spaghetti squash in half and scoop the seeds out with a spoon. If you have trouble cutting the spaghetti squash in half you can microwave it for a minute to make it easier.

Place a trivet and 1 cup of water in the pressure cooker and place the 2 halves of the squash in the pressure cooker. Place the lid on and set the timer for 7 minutes. Once the timer goes off, set the pressure cooker to quick release.

Once you take the spaghetti squash out, pull the flesh out with a fork and set it aside.


I would allow the spaghetti squash time to cool completely before moving on. It works best if you cook the spaghetti squash a day before you will be turning it into hashbrowns to allow it time to cool. Allowing it time to rest will result in crispier hashbrowns.

Heat oil in a pan on medium high heat. Portion out how much of the spaghetti squash you want to cook. Once the oil is hot, add the spaghetti squash with salt and pepper. It works best if you let it sit for a minute without touching it to allow it time to get crispy. Spaghetti squash has a sweeter flavor and more moisture than potatoes. It may not taste the same or be quite as crispy, but it will still be tasty!

Serve and enjoy!

I will be using this spaghetti squash for dinner, but it would also be great for a healthier, lower carb version of hashbrowns in the morning.

Published by Jes Short

I'm just a girl working on her journey to wellness, both physically and mentally.

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