Feb 172011

Ever since my first venture into the world of spaghetti squash, I’ve been hooked.  It’s so versatile, tasty, and almost makes me feel like I’m eating pasta.  (Keyword, almost).  But I have come across one problem, and if you’ve ever seen a spaghetti squash, you’ll know what I’m talking about.  They’re huge! And you get so much “spaghetti” out of just one.  Since I’m usually just cooking for one (me), I end up wasting about half of the squash because I can’t eat it all in time.  So my solution to almost any leftover produce?  Throw it in a frittata!

This one had a combo of mostly egg whites with one whole egg, lots of spaghetti squash, some onions and garlic for flavor, some red pepper for color and texture and some fresh herbs for brightness.  They key ingredient was a yummy goat feta cheese that I crumbled on top. 
I know that picture isn’t the prettiest, but for those of you who haven’t worked with spaghetti squash before, I wanted to show you what to expect when dealing with this unique veggie. 
Now one of the complete product…much better. And since I was still only eating for one, I had one big slice for brunch on the weekend and brought the other 2 slices in Tupperware to work to change up my lunch routine.
Nutritional Highlights:  A frittata, if prepared correctly, can be an amazingly healthy choice for any meal.  This one has 5 egg whites and one whole egg to get some of the benefits of the yolk without adding too much fat.  For those of us cutting back on our meat intake, the eggs and cheese in this meal are a great way to get some of the protein we need.  Spaghetti squash is a great veggie to add to your diet to increase variety of produce you eat. A whole cup of it has less than 50 calories and has beta carotene/vitamin A like many other types of sqash.  Plus, it’s straight up cool.  Peeling out the strands is a fun activity and you should try it.  Maybe I should reassess my definition of fun, but either way this is a healthy, versitile veggie that you should try out while it’s still in it’s peak season.

Spaghetti Squash Frittata


  • 5 egg whites + 1 whole egg
  • 1 1/2 cups cooked spaghettis quash
  • 1/4 onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 small or 1/2 large red bell pepper, thinly sliced
  • 1/2 cheese (I used a great goat feta but you can use anything: goat, feta, mozzarella, cheddar, parmesan, fontina, or a combination)
  • 1 tablespoons skim milk
  • salt and pepper, to taste
  • Optional: 1 tablespoon fresh chopped herbs of your choice. 

Instructions:  If you haven’t already cooked you squash, do it.  The easiest method, I think, is to microwave.  stab the squash all the way to the center at least 4 times to allow for ventilation.  Microwave for about 20 minutes (the squash should be hissing from releasing steam when it’s done).  Let it cool for at least 10 minutes before you handle.  Cut in half and remove any seeds pulp from the center.  Then scoop out all the “spaghetti”. 

For the frittata:  Preheat oven to 350.  Heat a oven safe pan over medium/high heat and add a little olive oil or spray with olive oil spray.  Saute the garlic, onion, and bell pepper for about 5 minutes until vegetables are beginning to brown and soften.  Remove from the heat.  In a separate bowl, beat the egg whites, egg, milk, and season well with salt and pepper.  Add the sauteed vegetables and cooked spaghetti squash.  If usuing fresh herbs, mix half into the frittata mixture and reserve the rest for on top.  Re-spray or oil your oven safe pan and add the egg/vegetable mixture. 

Put in the oven for about 10-15 minutes, or until the frittata is just cooked through (shake the pan and see if it jiggles in the center.  Switch oven to broil and pull out the frittata.  Sprinkle with the cheese and put under broiler for about 3 minutes or until cheese begins to brown. Sprinkle with remaining fresh herbs and serve!

  6 Responses to “Spaghetti Squash Frittata”

  1. You were actually able to make spaghetti squash look delicious! I love it, but it always looks like dog food. 😀

  2. I can’t wait to try your recipe. I thought I’d thought of every which-way to cook spaghetti so thank-you!

  3. oops, I meant spaghetti SQUASH… I thought I’d tried every which-way to cook Spaghetti squash!

  4. I’m a big fan of spaghetti squash, and this creative way of cooking it looks great!

  5. I love making delicious, comforting breakfasts in the morning! I’d love to make this! You should consider submitting this to Recipe4Living’s Breakfast Casserole Recipe Contest! You could win a whole bunch of things from Melitta Coffee!

  6. I love the idea of a spaghetti squash frittata. I noticed at the store yesterday that they were starting to come back into season, so I’m on the hunt for good recipes. This looks fantastic!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>