Spaghetti Squash Frittata

by

I arrived home from my work trip last night and am heading out to the airport again this morning.  I’m boarding a flight to New Jersey to see one of my best friends in all the world.  She’s having a baby!  And we are having a shower to celebrate.

I wanted to have a big breakfast before I left the house and have some extra to bring along.  No more airport food for me!  I’ve written about my regular go-to travel meal, Anytime Airport Salad.  But I haven’t been home and didn’t have much produce in the fridge (I suspect Matt eats only bacon and eggs while I am gone.  He does not deny this.) — so salad was out of the question.

I did however have a spaghetti squash I had bought before I left.   As soon as I walked in the door last night, the squash went in the oven.  Thirty minutes later, the squash came out and I slid into bed.

This morning, I just scooped out the squash and mixed up the frittata.  It baked and I packed and we were both ready about the same time!  I ate a big serving and packed a slice for the road.  I left the rest for Matt, thinking it might a welcome change from bacon and eggs.

Spaghetti Squash Frittata

Red onion, 1/2 small, chopped

Sausage, 1 pound

Coconut oil, 3 tablespoons

Spaghetti squash, 1 cups cooked*

Eggs, 6

Salt and pepper to taste

(Optional) Fresh parsley or basil, 1 tablespoon

  1. Pre-heat oven to 400 degrees.
  2. Take out oven proof skillet.  Cast iron or stainless steel will work well.
  3. Add sausage, onion, coconut oil, salt and pepper to pan.  Saute over medium heat for about 10-15 minutes until sausage is cooked and onions are soft.
  4. Mix in spaghetti squash.
  5. Whisk eggs and add to pan.  If you are adding fresh herbs, add them now too.
  6. Cover and reduce heat to low.  Let cook for 5-6 minutes.
  7. Move pan into oven and let cook for another 12 minutes until top looks done (meaning, not running and uncooked.)
  8. Yum!

*There are many ways to cook spaghetti squash – in the oven, in the microwave or in the pressure cooker.   I opt for the oven because that is how my mom did it.  Cut open squash and take out seeds.   Put an inch or two of water in a cake pan.   Place the squash squash–side down in the pan.  Bake in the oven at 375 degrees for about half an hour.   You’ll know it’s done when you poke the outside shell and it is soft.  Use a fork to scrape out the squash.  Be amazed again at how cool it is that it comes out in spaghetti-like strips.