Easy Spaghetti Squash Hash Browns

These easy spaghetti squash hash browns are the perfect way to use your leftover squash! Make sure to fry them in lots of ghee and let them get very crispy in the pan! Normally, I am not an advocate of teflon pans because of the toxic things they use to make them, but I have had a hard time getting good results with my stainless steel as they are delicate.


Easy Spaghetti Squash Hash Browns

Easy Spaghetti Squash Hash Browns


  • Ingredients:
  • 2 cups cooked spaghetti squash
  • 2 tablespoons cassava flour
  • 2 tablespoons chopped Parsley
  • 2 cloves crushed Garlic
  • 2 teaspoons salt
  • 1/2- 1 teaspoon black pepper Pepper
  • 1 egg white, optional
  • 1/4 cup grass fed ghee, for frying


  1. Directions: Blend all ingredients except ghee. Preheat a nonstick skillet to medium high and add mounds of squash mixture, being careful not to overcrowd your pan. Cook for 3-4 minutes on each side, or until desired golden color achieved. Remove from pan and drain on a paper towel.

About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.