This is not your average spaghetti squash recipe, friends! My hash brown version will blow your mind! You’ve got to make this Cheesy Hash Brown Spaghetti Squash!

The Best Spaghetti Squash Recipe

If you’ve never tried using spaghetti squash, this is the perfect, delicious recipe to try! Spaghetti squash can be used in place of pasta (think low carb spaghetti) or, like in this recipe, potatoes.

You’ve had Cracker Barrel hash brown casserole, right? I’m pretty sure it has it’s own cult following.

Warm, gooey, cheesy potatoes baked until bubbly? Yah, that’s the one.

THIS recipe for Cheesy Hash Brown Spaghetti Squash was born out of a desire to dive face first into a pile of the potato-y version but only having spaghetti squash on hand – so, here we are!

Once cooked, it has a surprisingly similar texture to the potato version of this casserole. It’s also a great alternative to potatoes if you are watching your carb count, too.

So many of you are looking for new ways to incorporate and enjoy vegetables and you’re going to love this version.

I promise that you will LOVE this recipe as much as the potato version – PROMISE. Your taste buds won’t even know the difference! Classic comfort food.

Ingredients in Spaghetti Squash Hash Brown Casserole

You only need a few simple ingredients to make this delicious spaghetti squash casserole recipe. If you have leftover squash, even better!

It comes together very quickly and goes with just about anything!

I’ve even added diced ham and crumbled bacon bits for more of a spaghetti squash breakfast recipes version – and speaking of breakfast, this is AMAZING as leftovers with a side of fried egg, or my favorite: dippy eggs and toast, so make extra!

Here’s what you’ll need:

1 medium Spaghetti Squash
1 Tbsp Butter
2 tsp Extra Virgin Olive Oil, or avocado oil
1 large Shallot, minced – you can also use sauteed onions
2 cloves Garlic, minced or 1tsp of garlic powder
1 cup Sour Cream or Creamy Yogurt (plain Greek or plain regular)
1 cup Shredded Cheddar Cheese, divided
1 teaspoon Salt, dash of Black Pepper, Red Pepper Flakes (optional)
Optional: add a dash of Italian Seasoning, some hot sauce, parmesan cheese

How to Make Spaghetti Squash Hash Browns

Wash and cut your spaghetti squash in half lengthwise. Remove the seeds with a spoon.

Place it in your microwave, cut-side up, and cook for 10-12 minutes…until softened. Or bake at 425 degrees, place cut-side down on a baking sheet sprayed with non-stick spray, for 45-50 minutes

Remove the squash halves and let cool for about 10 minutes. No need to come to room temperature (but ok if you do), just enough to be able to handle the squash without burning your hands.

Once the squash has cooled enough to handle, scrape the insides of the squash into a large bowl. You’ll notice long squash strands that are similar to spaghetti or shredded potatoes

If you weren’t using your oven, preheat it to 400 degrees.

In a large skillet, add butter and olive oil then add shallots. Cook over medium-high heat until beginning to soften, about 3 minutes. Add garlic and saute for about 30 seconds.

If you are using a cast-iron skillet that you can bake in, add squash, sour cream, and half the cheese. Season with salt & pepper. Mix to combine everything and beginning to heat through.

Otherwise place everything into a buttered baking dish.

Remove from heat, cover with the rest of the cheese and then place into the oven.

Bake until bubbly; about 15-18 minutes.

Carefully remove from oven and then season with red pepper flakes if using.

Allow to set for about 5 minutes, then serve!

A delicious creamy dish!

I hope you enjoy this simple hash-brown-like casserole!