One food trend I am totally on board with is spaghetti squash. My first post of 2015 was this Spaghetti Squash Pizza Casserole recipe. I froze half of the recipe and was thrilled to have it on hand when I was in the midst of wedding planning and needed a healthy and filling meal.
Next time you have leftover spaghetti squash try this frittata recipes. Actually, just cook up some spaghetti squash so you can make this! It was such a great breakfast, served up beautifully, and was delicious reheated.
There are a few different ways of cooking a spaghetti squash. I definitely prefer roasting them and will usually do two at once to make sure I have plenty on hand. To roast it, poke the spaghetti squash with a fork 10 times. Microwave on high for 6 minutes (this softens the squash and makes it easier to cut in half). Cut the squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast for 50-60 minutes at 400 degrees, or until completely tender, then you can shred it with a fork. You can also cook it in the microwave. I use this method if I just don’t have the time for roasting.
Cooked spaghetti squash acts as the crust of the frittata. Try to remove any excess moisture in the squash, this is especially important if you cooked it in the microwave. You can either squeeze it in a clean kitchen towel, pat with paper towels, or press into the bottom of a strainer.
The filling is a mixture of sautéed vegetables, eggs, egg whites, chicken sausage, and cheese. This recipe is totally customizable so if you don’t like mushrooms, leave them out. If you have kale on hand, throw it in. Would rather use swiss cheese than shredded cheddar? Brilliant. Do it. I think I used a roasted red pepper chicken sausage, like this.
I have an exorbitant amount of spices in my kitchen, and I love all of them. I used some crazy combination of Italian/Za’atar/Berbere/Jamaican Jerk in this (not really, but also not far off) but you could use whatever you have on hand, whether it is Mrs. Dash or Cajun. Just be sure to check if it has salt so you can adjust that accordingly.
One other thing to note…. Yes, this does have cottage cheese in it. No, you cannot tell there is cottage cheese in it. It just adds a little creaminess and bulk, but won’t freak out cottage cheese haters. They’re out there.
Spaghetti Squash Frittata
Lindsay at Perfecting the Pairing
- 2 shallots, chopped
- 1 red bell pepper, roughly chopped
- 8 oz sliced mushrooms
- ½ tsp garlic salt
- 3 eggs
- ¾ cup egg whites (or egg substitute)
- 1 cup cottage cheese (I used 1%)
- 1 tsp preferred seasoning (Mrs. Dash, Italian, Cajun, Jerk, etc.)
- ½ tsp salt
- Pepper, to taste
- 2 pre-cooked chicken sausage links, sliced
- ½ cup shredded cheese (whatever you prefer or have on hand)
- 1 ½ cups cooked spaghetti squash (about half of a small/medium squash)
Preheat the oven to 400 degrees F. Heat a large sauté pan over medium heat, coat with cooking spray. Add the chopped shallot, red bell pepper, and sliced mushrooms. Cook until the vegetables start to soften. Add the garlic salt and season with additional salt and pepper to taste. Set cooked vegetables aside.
While the vegetables are cooking whisk the whole eggs, egg whites, cottage cheese, preferred seasoning, salt, and pepper (to taste) until combined. Fold in the sliced chicken sausage, shredded cheese, and the cooked vegetables.
Spray a pie plate with cooking spray. Squeeze out excessive moisture from the squash in paper towels or press in the bottom of a strainer. Pat the squash evenly around the plate and up the sides. Season to taste with salt and pepper. Pour the egg and vegetable mixture into the crust. Bake at 400 for 45-55 minutes, until the eggs are cooked through and the edges start to brown. Allow to sit for at least 10 minutes before cutting. Great reheated!