Spaghetti Squash Hash Browns

A healthier take on hash browns with all the deliciousness.


1 spaghetti squash per serving
olive oil
garlic powder
salt & pepper


– Preheat oven to 400°.
– Slice spaghetti squash in half lengthwise, remove seeds and ribbing.
– Massage the inside and outside of squash with about 1 Tbsp olive oil for each half, garlic powder, salt, and pepper.
– Place squash face down onto a baking sheet, ensuring the sides of the squash touching the pan are coated in olive oil to prevent sticking.
– With a fork, pierce the squash 2-3 times.
– Roast for about 25-30 minutes, or until you can easily pierce the squash with a fork.
– Remove from oven and let cool until you can comfortably rake a fork to fluff and remove the “spaghetti” from the squash.
– Raise oven temperature to 450°.
– In a lightly oiled baking dish, add the “spaghetti” and top with garlic powder, salt, and pepper.
– Bake for 10 minutes or until top starts to turn golden.
–Remove, let cool, and enjoy!

Sneaky Squash

Got some extra veggies in the fridge? Want to sneak them into your dinner? This hack is for you!

The beautiful thing about vegetables like zucchini, summer squash, and carrots – you can sneak them into almost anything!

Making nacho cheese? Add some cooked carrots and or potatoes to the blender. Making a pasta sauce? Blend some cooked zucchini or summer squash and voila, a healthier pasta sauce. My personal favorite is adding an onion, and 2 summer squashes to my mac and cheese sauce.

This trick comes in handy for picky eaters, as these vegetables are not too flavorful, they can help make your dinner go farther and add extra nutrition.