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!
- 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!