When you read the title of this recipe, you probably say “squash browns” in your head. I promise it’s a lot more fun if you pronounce it like hashbrowns. “Skw-ash-browns”, with a hard, short a. See, wasn’t that more fun?
Spaghetti squash is definitely my favorite type of squash. It’s so easy to work with (compared to the tough-to-chop-and-skin butternut) and so very versatile. Serve these patties up anywhere you’d normally see hashbrowns (topped with your favorite AIP ketchup or BBQ sauce) or even places you wouldn’t! With its mild flavor and fun little strings, spaghetti squash goes well with everything. I’ve even topped these with guac and ground beef as little AIP tostadas!
- 1 medium spaghetti squash, cut in half and seeded
- ½ cup and 2 tablespoons coconut oil, divided
- ½ teaspoon sea salt
- Preheat the oven to 375 degrees F.
- Brush each half of the squash with a tablespoon of oil and sprinkle with salt.
- Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.
- Allow the squash to cool, then shred it into strings and place the strings inside a paper towel-lined colander. Squeeze the squash thoroughly, getting out as much moisture as you can.
- Heat the ½ cup oil in a large skillet over medium-high heat. Shape a handful of spaghetti strings into a patty and add to the pan, frying until golden brown, about 4 minutes.
- Flip and fry the other side, then remove from the skillet and drain on a paper towel. Repeat for the remaining spaghetti squash.