Garlic and Chive Spaghetti Squash ‘Hash Browns’


1 spaghetti squash

3 T coconut oil, divided into 2 and 1

¼ c chives

½ t garlic powder

2 t black pepper

Dash sea salt to taste


  1. Preheat oven to 375 degrees F.
  2. Cut off ends of the spaghetti squash then cut the squash in half, lengthwise. Use a large spoon and scoop out and discard the seeds.
  3. Place the squash halves on a baking sheet cut side up. Coat evenly with 1 T of coconut oil.
  4. Bake the spaghetti squash until tender- about 35 to 45 minutes. You should be able to easily pierce the squash with a fork.
  5. Once spaghetti squash is done baking, place into a large bowl and combine with garlic powder, black pepper, sea salt, and chives.
  6. Heat 2 T coconut oil in a skillet over medium-high heat.
  7. Add the spaghetti squash mixture to the skillet and cook until golden brown and crispy.
  8. Top with a sprinkle of sea salt and additional chives. Serve warm.