Spaghetti squash frittata. Sla je gerechten op en voeg ingrediënten toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.

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.). If you liked baked spaghetti then you'll have no problem with the texture that the spaghetti squash gives the frittata. Add the spaghetti squash to the pan and sprinkle with salt. You can cook Spaghetti squash frittata using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Spaghetti squash frittata

It's 1/2 of cooked spaghetti squash.
You need 1 of egg for crispier OR 2 egg for fluffier.
Prepare of Diced veggies and/or meat to taste.
Prepare 1/2 cup of shredded parmesan/ romano or cheese of choice.
Prepare of minced garlic.
You need of Salt and pepper to taste.

Mix until all veggies are combined. Pour the egg mixture over the squash and meatballs. It's so easy to make this Spaghetti Squash Crusted Spring Frittata… The key to make a good crust here is to get rid of as much excess water as possible. Wash well and slice the squash in half lengthwise.

Spaghetti squash frittata instructions

Mix squash with minced garlic, diced veggies, and shredded cheese.
Scramble egg(s) and mix into veggie/cheese mixture - add salt and fresh cracked pepper.
Heat oil in pan to medium/medium-high heat, cook until browned, and flip.

Set on a baking sheet and paint both sides with a little oil. Cut lengthwise and scoop out seeds. Oil insides of squash and place face down on baking sheet. You can prep the spaghetti squash a day in advance. Meal prep tip: Bake the Wash and cut the squash in half along the length, and scoop out the seeds.