Spaghetti Squash Hash Browns

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Spaghetti Squash Hash Browns by Spinach Tiger

I am forever searching for that bite of comfort food that I can eat all I want of.
I like to eat. I like fairly good-sized portions of food. But I want it to be food that loves me.

Isn’t the misconception in the eating, get fat, get thin, lose weight world one of suffering through the “don’t eat this’s” and the “don’t eat thats. ” We all know what happens at the end, don’t we?

We eat everything that’s all wrong in so many ways. So, I’m always on the search for food that doesn’t require suffering.

Spaghetti squash hash brown with bacon and shallots is only pleasure, and is the recreation of the ever loving potato hash brown.

We’ve all seen spaghetti squash tell pasta to move over, like in this dish with spicy shrimp, but not too often, do we see spaghetti squash tell a potato to move over.

I’m not saying potatoes are bad foods, but they are heavy carbs and there are times we proclaim a zero carb zone. It’s the way of this century, and I suspect many years to come. One hashbrown is about 3 or 4 carbs and has fiber, so fill up.

To make a really perfectly balanced meal, add in oven fried eggs,  and enjoy one of my favorite breakfasts. Of course, I added some bacon (pancetta would be good, too) and some shallots.

Shallots make just about everything better, but feel free to substitute scallions.

Use my OVEN FRIED SUNNY SIDE UP EGG recipe to keep it easy and fool proof.

Spaghetti Squash Hash Browns with Oven Fried Eggs

So tell me, do you have any tricks for cutting the calories? Or eating healthier for breakfast. I’d love to hear about them in the comments.

Print Recipe
5 from 4 votes

Spaghetti Squash Hash Browns

A very healthy take on hash browns, made with spaghetti squash, bacon and shallots.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 1/2 spaghetti squash roasted
  • 1 large shallot diced
  • 2 pieces bacon
  • 4 eggs

Instructions

  • Roast spaghetti squash, by trimming off each end, slicing crosswise.
  • Place seeds side down in baking dish with 2 inches of water. Roast at 400 degrees for 30-40 minutes.
  • Once done, remove seeds and pulp.
  • Squeeze out excess moisture.
  • Form into patties. Season with salt.
  • Chop bacon into a dice and saute in frying pan with shallots until bacon is done.
  • Remove bacon and shallots. Set aside.
  • Fry hash brown patties in same pan. They don't need a lot of oil to fry.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

More Healthy Egg Breakfast Ideas:

Arugula Hash

Sweet Potato Brussels Sprouts Hash with Oven Baked Hash

 

 

 

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9 Comments

  1. Just tried your Spaghetti Squash Hash Browns with eggs this morning. A new favorite! Thank you for sharing!

  2. 5 stars
    I just made this for breakfast. I did add some shredded cheddar as a topping. It was great. Thanks for including low carb/sugar recipes that actually taste good.

  3. 5 stars
    I definitely needed this recipe. I recently kicked wheat and gluten out of my diet, and as a result, I’ve been consuming a lot of potatoes for breakfast lately. I appreciate having this healthier option to potato hashbrowns. Thanks Angela!

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