Spaghetti Squash Frittata

Have you ever tried spaghetti squash? My first encounter with it was when I was a child (a very picky eater) and my parents sold it to me as actual spaghetti. Meanies! Aside from that childhood experience I hadn’t had it again until last year. It’s not like other squash in texture, it has more of a bite to it, and of course you can strand it like spaghetti! My favorite way to eat it is with a bit of butter, parmesan, and herbs (namely sage) which is where the inspiration came for this dish.

Prepared Spaghetti Squash

The flavor of this dish is great, between the garlic, sage, and oregano ( you can use any herbs you like; basil, rosemary, thyme, tarragon, etc.). The texture is interesting. If you liked baked spaghetti then you’ll have no problem with the texture that the spaghetti squash gives the frittata. I make frittatas often and I am always looking for different flavor combinations. I love the herbs in this one!

To prepare the spaghetti squash, you’ll cut it in half and scoop out the seeds. Roast it at 375 degrees fahrenheit for about 1 hour or until the flesh is soft. When it’s cool enough to handle, rake a fork along the flesh to pull the strands of the squash apart. From here you can do pretty much anything with it. I’ve seen it done as a pasta substitute with marinara and meatballs. It would probably be fabulous with some kind of creamy sauce like alfredo on it. Or just go for the parmesan, butter, and herbs. But we’re going to forge on and use it in the frittata. I prepared mine the night before.

Spaghetti Squash Frittata

Ingredients:
1 spaghetti squash, prepared
8 eggs
2 tbsp milk or cream
2 tbsp fresh sage, chopped
1 tbsp fresh oregano, chopped
1 clove of garlic, minced
1 tbsp olive oil
Salt and pepper to taste
*Optional: Parmesan cheese for the top (I didn’t use this but it would definitely be a yummy addition)

Directions:

In a medium sized bowl, whisk the eggs, cream, and salt and pepper until well combined and frothy (no need to get out a stand mixer). Set aside.

Make sure your oven rack is on the 1st or 2nd rack.

In an ovenproof skillet heat the oil over medium heat. Add the garlic and cook until fragrant (but not brown, no burnt garlic for us!). Add the spaghetti squash and herbs. Stir to combine. Once the spaghetti squash is heated through, pour in the eggs and change the heat to medium low. Stir the egg mixture frequently.

Once most of the eggs are cooked, spread it out into an even layer. Top with the parmesan cheese, if using. Turn the broiler on in your oven and put the frittata in the oven. Don’t walk away! The frittata is done when it has browned on the top. Remove it and serve it in wedges. I served mine with rosemary garlic potatoes (recipe below). Delish!

Rosemary Garlic Potatoes

Ingredients:
Potatoes (how many depend on how many you’re serving, generally 1 medium-large russet per person of 3-4 red potatoes per person)
2 cloves garlic, pressed or minced (I recommend you press it or make it into a paste as described here)
1 tbsp rosemary, chopped
Salt and pepper to taste
2 + tbsp olive oil (depending on how many potatoes you have)

Directions:

Preheat the oven to 375 degrees fahrenheit. Combine the rosemary, garlic, olive oil, and salt and pepper in a small bowl and set aside. Dice the potatoes and place in a medium sized bowl. Pour the olive oil mixture over the potatoes and mix to coat the potatoes. Place on a greased (trust me, even though they’re covered in oil they will stick unless you grease the pan) cookie sheet and bake for 20-30 minutes, turning once so they’re browned on two sides. Enjoy!

Be Happy!

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