Adventures in Healthier Eating with 2 Kids and a Picky Husband

Simple Spaghetti Squash Hash

Posted by 1 year ago 15 Comments

I have learned to love breakfast.

Like really LOVE breakfast.

Give me bacon, eggs and hash and I’m in heaven.

I normally make myself eggs but leave the bacon and potatoes for special occasions or mornings out at a local diner. But this morning as I opened my fridge and saw the container of cooked spaghetti squash, it hit me: Why not make “hash” out of the squash?

I’m using the term hash like when you get grated fried potatoes at a diner. I’m actually more partial to home fries but truth be told, I don’t turn down fried potatoes in any form.

Simply Spaghetti Squash Hash

I decided to see how spaghetti squash would be if I treated it like grated potatoes and simply fried it alongside my standard egg breakfast.

Let me tell you, it was delicious! And there’s nothing to them. You could add some onion and peppers, even bacon bits or diced ham, but the squash alone with a little salt and pepper was the perfect side dish to my spinach and ham omelet.

Here’s what I did …

Heat a small, non-stick skillet over medium-high heat.

Spray with cooking spray.

Add the spaghetti squash and spread it out across the pan.

Spaghetti Squash Hash Step 1

Let it cook and sizzle in the pan without touching it. This is one of those times you want to get a little burn. It adds to the flavor.

After about 1-2 minutes, toss the spaghetti squash and then let sit again. Sprinkle with a bit of salt and pepper.

Simply Spaghetti Squash Hash

Repeat this about 2 more times until the squash is nice and golden and warmed through.

Serve alongside your favorite egg dish.

Simply Spaghetti Squash Hash finished

I ate mine with a spinach and ham omelet and a squirt of ketchup (of course).

It was a great way to bulk up breakfast adding minimal calories but lots of fun flavor and texture!

Need help cooking your spaghetti squash? Click here! 

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
42 0g 2g old: 0 new: 0
Sugar Sat Fat Carbs Protein
4g 0g 8g 1g

See other recipes using: spaghetti squash


Discussion

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Discussion

There are 15 comments so far. Join in on the conversation.

    Krista S.

    September 10, 2013

    Oooh that looks great! I'm super picky with squash, but spaghetti squash is one of my all time favorites. Looking forward to giving this a try very soon! Reply

    Liz

    September 10, 2013

    Such a great idea!!!! Great way to bulk up breakfast :) I have to tell you that I have been meaning to email you but I will just tell you here.....I am a 43 year Mom Married of two.. a 21 yr old son who is a senior in college and a 17 year old daughter senior in high school ...and let me tell you it is sooo difficult to get them to eat anything different ! Anything healthy! Over the past few years I just got so tired of cooking different things and the family not eating it ....and I gave up and my weight has suffered tremendously for it along with my health. I want to THANK YOU yes THANK YOU because you have become the catalyst to this new weight loss journey and this new excitement to cook and create healthy meals for all of us! It all started with the Bacon Cheese inside out Burger ...My son being the hard core burger lover and veggie hater ...ate two of them with out hesitation! Since that night I have been going through your past recipes , blog posts etc and I have been cooking nightly and have stopped the take out train so to speak! My daughter and i have finished off bags of spinach and we are on to a bag of kale..seriously I can't believe she knows what kale is and likes it :) I could go on and on about how many ideas and tips of yours I have incorporated in our lives this past month but I would run out of space lol I am so grateful for your website, your blog and most importantly all the time and dedication you selflessly put into helping strangers change their lives :) Reply

    Matt @ Your Living Body

    September 11, 2013

    I love spaghetti squash more than pasta. My favorite way to cook it is to bake it with cinnamon, butter, and ground cocoa nibs. Yum! Reply

    Rita LA

    September 11, 2013

    Hi Roni, First time commenting, following you and yours boys :) with great interest. Keep it coming! Spagetti Squash is a favourite in our home - baked, but this is a KEEPER Thanks. *** would be interesting to try some spicing with curry - red, green or yellow.... Reply

      roni

      September 11, 2013

      Hi Rita! I've done curry and squash before in cake form... http://greenlitebites.com/2012/11/10/simple-curried-spaghetti-squash-cakes/ It's a good combo!

    Lori

    September 11, 2013

    So excited to try this! Big spaghetti squash fan - I can't believe I never thought of this! Reply

    Karen Z

    September 11, 2013

    This looks delicious - I love spaghetti squash. Once again thanks for a great recipe! Reply

    Benjamin

    September 12, 2013

    I have never actually heard of this before but it does sound very nice. I will surprise the family and make it myself. Thanks for the insight! Reply

    Erin

    September 13, 2013

    This is a great idea! I'm obsessed with spaghetti squash so little tweaks are always welcome in my life :) Reply

    Michelle

    September 13, 2013

    Yum! That would be good with some onion I bet! Reply

    Phillip

    September 17, 2013

    What a great idea! I LOVE having eggs and hashbrowns for breakfast but tend to make it sparingly because of the "bad carbs" in potatoes. However, I will definitely be giving this a try. Thanks! Reply

    Steve

    October 6, 2013

    I'm a massive fan of hash! and you're totally right, it has to go with a dollop of tomato ketchup! It's non-negotiable :) Reply

    Joanne

    October 30, 2013

    I have to tell you how much I love this recipe. Why did I never think of this!! I have made it at least a dozen times since you posted it....now I crave it some days! Thanks Roni Reply

    Laura

    February 4, 2014

    Hi, Roni! When I was out in LA, a restaurant called EAT in North Hollywood made hash browns out of shredded zucchini…and it was wonderful! It reminds me quite a bit of this recipe, and I'm wondering how it would convert, and how to get enough moisture out of the zucchini to get it to fry and not steam…any great tips and ideas on how to make my dream of making this at home come true? Thanks! Reply

      roni

      February 4, 2014

      I'd grate, sprinkle with salt and let drain in a colander after pressing it a couple of times. I've also layered it in between 2 towels, rolled and squeezed before too. It would be a yummy addition!