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Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo)

April 12, 2017 by Rebecca @ Strength and Sunshine 67 Comments

A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

A gosh, guys! A savory breakfast! A little outside of the norm that you’re used to seeing over on Strength and Sunshine. I felt like digging up this little gem to give you a break from all the sweet (that won’t last long though…) Personally, would I actually eat this as breakfast? No. I ate it as a side dish for dinner…I just don’t think I could survive without my sweetness in the morning!

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

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I do my best though and I know some of you just love some savoriness for the first meal of the day! These “hash browns” are an even better way to really start your day with a bang and get you out of that morning stupor. “Mexican” should signal you that this dish is spicy. A little zing in the morning never hurt a soul, but did give them a bit of a morning boost without the caffeine! Do you drink coffee while you eat breakfast? Actually, do you drink anytime during your meals?

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

Heck, NO! That’s so wrong…it ruins the rhythm of eating. For breakfast, I don’t have coffee until mid-morning anyway, hours after breakfast has already been devoured. Lunch, dinner, never. I can’t drink and eat at the same time. I’m going to make a wild statement and say it’s only okay to drink if you’re choking or…if your mouth is on fire! That leads me to the little “life hack” #256 you should always remember. If you eat something spicy and you have fire alarms going off in your mouth…ditch the water and grab some milk! It works for dairy-free milk just like normal “traditional milk” (by the way! At least, it does with almond milk!) Milk catches and removes the fiery particles disturbing the taste buds, unlike water which just swooshes them around, doing nothing in the process.

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

Switching back over to this specific Mexican Spaghetti Squash Hash Brown recipe, I don’t think your mouth will be to upset. The only spicy components are a poblano pepper and chili powder. Poblanos are pretty mild and depending on your chili powder you may not this this breakfast dish is spicy at all! Unless you add some hot sauce, but I’d suggest you add some ketchup…you know that’s what I always recommend! Regardless, this super low carb/low calorie take on hash browns will soon be a new savory favorite! Gluten-free, vegan, paleo, allergy-friendly, and grain-free? Total plant-based nutrition power to start the day!

Mexican Spaghetti Squash Hash Browns

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo)
 
Save Print
Cook time
15 mins
Total time
15 mins
 
A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!
Author: Rebecca Pytell
Recipe type: Breakfast, Side
Cuisine: Mexican
Serves: 2
Ingredients
  • 3 Cups Cooked Spaghetti Squash (water squeezed out with cloth)
  • 1 Cup Chopped Tomatillos
  • ½ Cup Chopped Chayote Squash
  • ¼ Cup Chopped Poblano Pepper
  • 1 Shallot (chopped)
  • 2 Tsp Chili Powder
  • 1 Tsp Dried Cilantro
  • 1 Tsp Dried Mexican Oregano
  • ½ Tsp Minced Garlic
  • Ketchup or Hot Sauce (to serve)
Instructions
  1. To cook the spaghetti squash, place it in the microwave for a few minutes until it's easy enough to cut in half lengthwise and then place it back in the microwave until soft enough to fork out the "spaghetti" shreds. Then squeeze out as much water as you can from the cooked squash shreds with a cloth.
  2. In a large bowl, mix together all the hash brown ingredients to combine.
  3. Now heat a well greased skillet over medium high heat and add in the hash brown mixture.
  4. Saute for about 15-18 minutes, stirring occasionally, until the mixture has lightly browed.
  5. Serve with ketchup or hot sauce, if desired.
Nutrition Information
Serving size: 1
3.5.3208

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo) | Strength and Sunshine @RebeccaGF666 A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

Did I mention that this was made in that famous iron skillet? You just KNOW this is a good one now! This steaming plate of spaghetti squash hash browns will have you jumping out of bed and down to the kitchen (if you’re lucky enough to have someone make breakfast for you that is!) Some people wake-up to the aroma of coffee and some people wake-up to the aroma of Mexican Spaghetti Squash Hash Browns…and drink coffee later…once they’re done eating (as it should be!)

So tell me:

+ Do you drink AND eat at the same time?

+ I ask this all the time but…sweet or savory breakfast?

———————————————-

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Filed Under: Breakfast, Side Dish Tagged With: Allergy-Free, Breakfast, Cast Iron, Chayote Squash, Corn-Free, Dairy-Free, Egg-Free, Food, Gluten-Free, Grain-Free, Hash Browns, Mexican, Nut-Free, Oil-Free, Paleo, Poblano, Recipe, Side Dish, Skillet, Soy-Free, Spaghetti Squash, Spicy, Sugar-Free, Tomatillos, Vegan, Vegetables, Vegetarian, Whole 30

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Comments

  1. gotaram says

    May 29, 2017 at 4:55 am

    The dish looks very great! Thank you for sharing the recipe! Tomorrow I’ll have a vegan breakfast 🙂

    Reply
    • Rebecca @ Strength and Sunshine says

      May 29, 2017 at 6:59 am

      I hope you enjoy!

      Reply
  2. Mel says

    April 21, 2017 at 4:54 pm

    I love hash browns. Yours looks very different from what I’m used to. I love your creativity!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 21, 2017 at 6:05 pm

      Food is all about creativity!

      Reply
  3. Linda says

    April 20, 2017 at 1:25 pm

    I love all the spaghetti squash ideas and this one is awesome.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 20, 2017 at 3:09 pm

      Thank you so much!

      Reply
  4. Evi @ greenevi says

    April 18, 2017 at 1:36 pm

    OMG, this might just be the coolest hash brown recipe I’ve ever seen! <3

    Reply
    • Rebecca @ Strength and Sunshine says

      April 18, 2017 at 2:21 pm

      Haha, well thank you!

      Reply
  5. Manju | Cooking Curries says

    April 17, 2017 at 6:22 pm

    I bet your day will start off awesome with this hash, so full of goodness yet so light!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 18, 2017 at 6:22 am

      A great dose of veggies!

      Reply
  6. Natalie @nelidesign says

    April 17, 2017 at 8:25 am

    Look pretty good! Like you, I think I would prefer it for lunch!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 17, 2017 at 11:02 am

      Thanks!

      Reply
  7. Fabiola Rodriguez says

    April 15, 2017 at 5:29 pm

    Wow, it’s rare to find a non-Mexican posting about using chayote squash. Kudos for this!
    Also, since I’m Mexican, I’d top this with salsa instead of ketchup 🙂 lol

    Reply
    • Rebecca @ Strength and Sunshine says

      April 15, 2017 at 5:57 pm

      I LOVE chayote! They are a fabulous little veggie 😉

      Reply
  8. Adriana @ BooksOnHerMind says

    April 15, 2017 at 5:14 pm

    I don’t usually like hash browns but they look good and are vegan. I didn’t expect to run into a vegan blog but I could use the help! I’ll have to look at your other recipes and try some out.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 15, 2017 at 5:57 pm

      Lol, what do you mean?

      Reply
  9. Casey the College Celiac says

    April 15, 2017 at 2:30 pm

    I’m more of a sweet than savory breakfast eater, but I rarely turn down spaghetti squash!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 15, 2017 at 3:02 pm

      Only sweet for me!

      Reply
  10. Chloe says

    April 15, 2017 at 12:40 pm

    Hi, this is s great alternative to the traditional hash brown. It would be perfect as part of a lazy brunch

    Reply
    • Rebecca @ Strength and Sunshine says

      April 15, 2017 at 1:23 pm

      Sure would!

      Reply
  11. neil@neilshealthymeals.com says

    April 15, 2017 at 2:13 am

    Lynne and I loved our hash browns for brunch when we were out in San Francisco, recently, as you know Rebecca.

    They’re not really a thing over here in Scotland, so it was nice to have something really different.

    I’m aware of how unhealthy they were, so it was just a treat for us you know? Yours look very appetising and are obviously much healthier. Thanks for the recipe, pinning for later! 🙂

    Reply
    • Rebecca @ Strength and Sunshine says

      April 15, 2017 at 6:34 am

      You’ll be making healthy hash browns a huge thing over there now!

      Reply
  12. Patricia @Sweet and Strong says

    April 14, 2017 at 12:21 pm

    I’m a sweet breakfast person too, but I make breakfast for dinner often and am always looking for savory recipes. And love using spaghetti squash!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 14, 2017 at 1:18 pm

      This sounds like just the thing then!

      Reply
  13. Genie says

    April 14, 2017 at 10:55 am

    Love spaghetti squash and this recipe. Will have to give it a try.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 14, 2017 at 11:00 am

      I hope you enjoy it!

      Reply
  14. Amy Katz from Veggies Save The Day says

    April 14, 2017 at 12:14 am

    I’ve never tried hash browns like this before. Looks really delicious and healthy!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 14, 2017 at 5:49 am

      A veggie packed and spicy new way!

      Reply
  15. Alicia Pope says

    April 13, 2017 at 4:55 pm

    I love spaghetti squash!! lov the idea of using it for hashbrowns. 🙂

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:42 pm

      Awesome! Thanks!

      Reply
  16. Kristina @ MsModify says

    April 13, 2017 at 12:58 pm

    This sounds amazing! I’m pinning it and going to go buy a spaghetti squash!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 1:15 pm

      I hope you enjoy!

      Reply
  17. Kate Hackworthy says

    April 13, 2017 at 6:37 am

    I need to get my hands on some spaghetti squash and try out this amazing hash!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 6:37 am

      Yes you do!

      Reply
  18. lucie says

    April 13, 2017 at 2:06 am

    Loving this spaghetti squash recipe! Mexican is one of my all time favourite dishes!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:14 am

      Always great flavors!

      Reply
  19. Chef Mireille says

    April 12, 2017 at 10:33 pm

    I love spaghetti squash – this is such a great idea

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:13 am

      Great, thank you!

      Reply
  20. Sarah says

    April 12, 2017 at 10:24 pm

    Breakfast, this is a great option for any meal! I love all the flavors you’ve added.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:12 am

      Thanks!

      Reply
  21. Alisa Fleming says

    April 12, 2017 at 9:25 pm

    Yum! I’m a sucker for anything spaghetti squash. It’s just so darn fun and versatile. Love the mexican spices here.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:12 am

      I need to remember to buy it more!

      Reply
  22. Dahn says

    April 12, 2017 at 9:20 pm

    What a perfect way to eat spaghetti squash, I love this Mexican flair

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:12 am

      Thank you!

      Reply
  23. Amy says

    April 12, 2017 at 7:15 pm

    Savory breakfast is my favorite! I think this sounds delicious since I’m not big on sweet things first thing in the morning!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 13, 2017 at 5:11 am

      Just for you then!

      Reply
  24. peter @Feed Your Soul Too says

    April 12, 2017 at 4:55 pm

    Combine my favorite Mexican flavors with a very hearty dish and you have a winner!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 5:29 pm

      O yea! Thanks, Peter!

      Reply
  25. Raia Todd says

    April 12, 2017 at 1:42 pm

    These sound fun! I haven’t had hash browns in ages due to potato intolerance. I’m gonna have to try this!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 2:56 pm

      This will be your saving grace!

      Reply
  26. Aish Das-Padihari says

    April 12, 2017 at 1:33 pm

    You got me at Mexican. Love Mexican food and this recipe looks very delicious.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 2:55 pm

      Thank you!

      Reply
  27. Jacqueline Meldrum says

    April 12, 2017 at 12:44 pm

    I’ve never managed to get hold of a spaghetti squash. They aren’t common here in Scotland. Loving your idea for hash with it though.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 1:17 pm

      Thanks!

      Reply
  28. Kate | The Veg Space says

    April 12, 2017 at 11:29 am

    Yum, what a fab breakfast – Mexican spices sound like a fab way to start the day!! Would be lovely with a ‘full english’ too – veggie sausages, mushrooms and grilled tomatoes.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 1:16 pm

      Haha, if savory is your thing 😉

      Reply
  29. Jennifer says

    April 12, 2017 at 11:14 am

    This sounds like a really flavorfful twist on spaghetti squash hasbrowns! I love that it is so allergy-friendly too.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 1:16 pm

      Thanks!

      Reply
  30. Chrystal @ Gluten-Free Palate says

    April 12, 2017 at 10:41 am

    I love that you used spaghetti squash. Such a great alternative to potatoes.

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 1:16 pm

      Have to get creative with squash!

      Reply
  31. amanda -runtothefinish says

    April 12, 2017 at 9:29 am

    Yum!!! I totally missed out on spaghetti squash this year, so I needed a kick in the pants to try it again. I am a mexican fanatic, so this is perfect and I know I can get the fam to eat it too!

    Reply
    • Rebecca @ Strength and Sunshine says

      April 12, 2017 at 10:24 am

      Yea, I don’t think I bought spaghetti squash this year either!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!


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