Squashbrowns

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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!

Squashbrowns-900x600
4.5 from 2 reviews
Squashbrowns
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 1 medium spaghetti squash, cut in half and seeded
  • ½ cup and 2 tablespoons coconut oil, divided
  • ½ teaspoon sea salt
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Brush each half of the squash with a tablespoon of oil and sprinkle with salt.
  3. Bake for 40 minutes or until the squash easily pulls apart into spaghetti-like strands when scraped with a fork.
  4. 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.
  5. 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.
  6. Flip and fry the other side, then remove from the skillet and drain on a paper towel. Repeat for the remaining spaghetti squash.
Notes
Top with any AIP ketchup, BBQ sauce, or nomato sauce!

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

5 comments

  • Darla says

    Have you tried preparing these in advance and reheating them?

  • This was a great with my leftover spaghetti squash. Yum!

  • Made these today for the first time and they were delicious!

  • Tammy M. says

    I loved the flavor, but they were taking forever to crisp up. Tried an electric skillet and a stove top skillet. Any suggestions?

  • Jason Rushin says

    Same as @Tammy, I couldn’t get these to brown no matter what I did. I squeezed as much moisture out of them as I could, varied the heat, and still no luck. The only color I got was some burning on individual strands. 🙁 Might try again but use a different type of oil.

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