Spaghetti Squash Hash Browns


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Have some spaghetti squash on hand and just add parmesan cheese, butter, flour and sour cream.

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  • 6 C. cooked spaghetti squash
  • 1/3 C. all-purpose flour
  • 1/2 C. grated Parmesan cheese
  • 4 Tbs. butter
  • Salt and pepper
  • Sour cream

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Cut spaghetti squash in half, discard seeds & scoop flesh into bowl. Add flour and cheese. Using forks lift squash strands to mix well. Melt 1 Tbs. butter in skillet over medium-high heat. Spoon 1/4 C. squash mixture into skillet. With fork, quickly pat & press to form an evenly thick cake. Cook cakes until bottoms are lightly browned; turn over and cook other side until lightly browned, Continue until squash mixture is gone (add butter to skillet as needed). Season to taste; serve with sour cream.

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