spaghetti squash hash browns
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  • 2 Large Spaghetti Squash
  • Salt to taste
  • Garlic Powder to taste (optional)
  • Cheese Cloth (to remove water from the squash).


  1. Preheat your oven to 400, and prepare a baking pan. Place spaghetti squash on pan (I put mine in whole), and cook until tender (this usually takes mine around 1 hour).
  2. Remove spaghetti squash from oven, and carefully cut open with a knife (practice caution as a large amount of hot steam may release). Set aside to cool, or place in ice water for rapid cooling.
  3. Scrape out, and discard seeds.
  4. Using a fork, scrape out the remaining contents of the spaghetti squash on a plate.
  5. Using cheese cloth, cup by cup, *thoroughly* squeeze all water from the squash (this is the most tedious part of the process). Once finishing this step, you should have just enough spaghetti squash left to make around 4-5 medium hash browns.
  6. Cover the bottom of a skillet with a thin layer of avocado oil, and heat on medium heat.
  7. Mold the waterless squash into medium sized circles, and place in oil on skillet. Coat the side facing up with salt, and garlic (if desired), and allow to crisp (this takes mine around 5 minutes).
  8. Flip and coat the remaining side with salt and garlic. 
  9. Once crisped on both sides, remove from heat, and enjoy! (These keep well in the fridge for a few days).

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*You can usually gauge when your spaghetti squash is getting close to being thoroughly cooked in the oven by paying attention to the skin. A great indicator is when the skin begins to brown, and becomes tender and/or cracks from the heat. Removing before fully tender will result in crunchy hash browns. 

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