Spaghetti Squash Frittata Recipes

SPAGHETTI SQUASH FRITTATA

Steps:

• Preheat oven to ~375.
• Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
• Add onion and garlic and saute 3-4 minutes until just starting to brown.
• Add zucchini, saute for 1-2 minutes.
• Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
• Spread mixture evenly in pan.
• Add broth or water to eggs, mix, and pour over top of mix.
• Swirl the pan around to get the egg into every nook & cranny.
• Turn heat down a tish and cook until bottom of egg is set.
• Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
• Switch oven to broil and broil until cheese is golden brown.
• Remove and cool for ~10 minute.
• Cut, serve, and enjoy!

BUTTERNUT SQUASH FRITTATA

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with 1/4 cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and 1/4 cup water in another large bowl until frothy.
• Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; stir.
• Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, 12 to 15 minutes.
• Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.

YELLOW SQUASH FRITTATA

Steps:

• Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
• Saute squash in butter until tender-crisp.
• Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
• Pour egg mixture over squash.
• Cook until eggs are cooked and puffy.

SPAGHETTI SQUASH STEW

Steps:

• Preheat the oven to 375 degrees.
• Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
• When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.
• Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
• Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.
• Nutrition Information
• Per serving:
• Calories: 134
• Total fat: 5g
• Protein: 3g
• Fiber: 5g
• Carbohydrate: 20g
• Cholesterol: 0mg
• Sodium: 90mg