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Low Carb Spaghetti Squash Hash Browns

This healthy and easy spaghetti squash recipe is perfect for leftover squash! Simply mix the squash with a little egg, cheese and seasoning, and then sauté until crispy. This simple recipe is wonderful served for breakfast with eggs, bacon, sausage or even alone. A low carb, keto friendly and fun way to cook spaghetti squash!

Course Breakfast
Keyword breakfast, hash browns, healthy, low carb, spaghetti squash, vegetarian
Servings 2


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


  1. Squeeze the excess water from your pre-cooked spaghetti squash. The drier, the better!

  2. Place the spaghetti squash in a medium sized bowl with the egg, parmesan, garlic powder and seasoning of choice; mix well.

  3. Form the spaghetti squash mixture into thin little patties. Cook on a well greased skillet over medium heat for about 5 minutes on each side (or until browned to your liking).

  4. Eat and enjoy! Btw, if you don't want to make these hash browns into patties, you can also just toss the mixture into the skillet, stirring often. It's great both ways.

Recipe Notes

  • Don't be afraid to season the spaghetti squash to your liking. You can turn up the heat with a little cayenne pepper, or add flavor with diced onions, fresh garlic or chives.
  • P.S. These can definitely be made without the egg, but it kinda helps hold things together. If you're not worried about the presentation, feel free to omit it.