Spaghetti Squash Hash Browns from Keri Glassman

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Playing The Hash Brown Hack That Will Start Your Kids Day with Healthy Vegetables


  • 4 cups cooked spaghetti squash
  • 1 slice whole wheat bread
  • 1/4 cup green onion
  • 1/4 cup red bell pepper


  1. Preheat oven to 200 degrees
  2. Line baking sheet with parchment paper
  3. Place 1 ½ cups of squash and the bread in a food processor; pulse until smooth. Transfer to a large bowl.
  4. Add remaining 2 ½ cups of squash, green onion, and bell pepper to squash puree.
  5. Heat nonstick skillet, lightly coated with cooking spray over medium heat.
  6. Work in batches: scoop ¼ cup portions of squash mixture into the skillet and gently flatten, cook for 5-7 mins, flip and cook for 5-7 mins more until golden brown and crisp on both sides.
  7. Transfer hash brown patties into a baking sheet and keep warm in oven. Repeat until all of mixture is cooked.

Recipe courtesy of Keri Glassman