Not sure why I haven't thought of this sooner, because spaghetti squash, when slightly burned, looks exactly like the regular old potato hash browns I used to love so much. If you cook the squash strands in the right kind of fat (duck fat, grass-fed butter/ghee or bacon grease are prime in my opinion), salt and pepper them and serve next to a squirt of ketchup...it's pretty much the same thing...minus all the carbs and refined oil garbage. The trick to get them crisped up like the real thing is to wring out the spaghetti squash in a towel before putting it in a skillet.
Spaghetti squash retains a lot of water, so you want to try and remove as much of it as you can so that you get a nice, crispy hash brown as opposed to a soft, limp pile of string...sorry for that image. I also like to leave mine on the stove a little bit longer because I like my hash browns a little burned. Storage tip: cook a large spaghetti squash on a Sunday, remove the strands and store it in tupperware in your fridge. You then will have a hash brown arsenal for the rest of the week for a quick breakfast next to some bacon or eggs (or both)!
- 1 tbsp fat (best options: bacon grease, duck fat, grass-fed butter or ghee)
- 1 cup spaghetti squash, cooked (in the oven or microwave, doesn't matter)
- Salt and pepper to taste
- In a towel (paper towel is fine), wrap your spaghetti squash and wring out as much water as you can (I promise, water will start dripping from the towel).
- Warm your fat in a skillet over the stove on medium heat. Add spaghetti squash in a consolidated pile and add salt and pepper (I was pretty generous with my pepper).
- Let the squash cook for 2-3 minutes without moving (letting it sit still will make it nice and crispy).
- Flip the squash over and let cook for another 2-3 minutes without moving. Finally, toss it around a bit and see if you want to leave it on any longer (depending on how crispy, aka burned, you like your hash browns).