It couldn't be more simple:
- Nuke the spaghetti squash until it's soft - about 1 minute per pound. Microwaving spaghetti squash is really the easiest and quickest way to prepare it - what's easier than pushing a button and walking away? Make sure to pierce the squash with a knife kind of all over to allow vents for the steam to escape, but other than that, just throw the whole thing in and let it do its thing.
- Once it's cooked, slice the squash in half lengthwise and pull the strands out with a fork. Give the whole squash some time to cool before cutting into it - and even so, be aware that the inside will be scorching hot and steam will burst forth. Don't get burned, in other words.
- Spread a pile of the squash into a skillet or atop a griddle that has been heated with olive oil (or butter - your fat of choice), and fry it up just as you would hash browns. Just as with regular old potato hash browns, a thin layer is best so you can get them evenly browned. Crisp them up to your preference, using a little extra oil if necessary.
- Making them as plain as the day is long is fantastic - just sprinkle with salt and pepper. Or, do a loaded version (sorta like in the photo above): chopped scallion and Parmesan cheese being my go-to ingredients.