Spaghetti Squash Hash Browns/slow cooker spaghetti squash
Considering the Curcubit (squash/gourd) family, doesn’t spaghetti squash deserve a break? A solid, sunny-faced jock drawn to drama, but always stuck playing a single role. Noodles.
That’s how idle stories tend to unfold in my imaginary talking vegetable world, anyway. Until recently. I can describe Spaghetti Squashman as ‘poor’ no longer…because, now I know about squash browns!
Full disclosure: I did not intend to make hash browns from spaghetti squash until literally three minutes before they happened. I really just wanted an experiment that would give some substance to a post devoted to how delightful, meltaway delicious spaghetti squash is when cooked whole in the slow cooker. (If you’re interested, it really is. Here’s what you do: wash squash, poke squash–maybe 4 or 5 times with a sharp knife, leave squash in the slow cooker for 3 or 4 hours on HIGH or 5 or 6 hours on LOW. That’s it. You don’t need water in the bottom of the crock (though I’m sure it wouldn’t hurt and could be worth it if it sets a mind at ease.)
The first day we discovered slow cooker whole spaghetti squash (THANK YOU, Sarah, for the beautiful home-grown squash assortment!!) we devoured it as noodles. But now that I know squash browns are just as easy, they’ll likely be just as much a go-to, or more. We’ve already had them three days in a row (side at dinner, lunch, then breakfast) without feeling bored.
My gourmet friend Kristin has elevated squash browns to another level, incorporating egg and flour as you would with the original inspiration, so that’s an option, too.
- 1 spaghetti squash
- Oil of choice for light frying, or cooking spray (I have used cooking spray and coconut oil)
- Salt and pepper plus other seasonings of choice
- Press excess water out of cooked spaghetti squash (using paper towels, tea towels, pushing through a strainer, or whatever method works for you).
- Heat oil in a large skillet (or coat with cooking spray) over medium-high heat.
- Form patties and place in hot pan. Sprinkle with a little salt and pepper or desired seasonings. Cook approximately 5-7 minutes per side, flipping once. Use a spatula to reshape an scrape up browned bits as needed.