Spaghetti Squash Crusted Spring Frittata

Elevate your classic frittata with a special spaghetti squash crust for a veggie-packed brunch that’s just as delicious as it is nutritious! Meet my Spaghetti Squash Crusted Spring Frittata…

Dairy Free, Vegetarian, Gluten Free, Nut Free, Soy Free

It’s so secret that I’m a HUGE fan of spaghetti squash! Probably because there’s more to it than meets the eye. On the outside, it looks like just a squash… kinda… But when you cut it open and cook it, the possibilities are endless! That’s why you can never judge a book by its cover!

So when I recently had some spaghetti squash leftover and just didn’t want to throw some sauce on it, I figured why not make it into a crust… and crust I did!

I used to think that making a crust of any kind was too complicated. The reality is that it just takes a litttttle bit more time. But let’s set the scene… it’s Sunday morning, you’re sipping your coffee, your kiddos are occupied, so there’s a little bit of extra time to bake the crust! Voila!

Plus, when you can repurpose leftovers, that’s a WIN in my book! Amiright?! 

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. Ideally, you could let the spaghetti squash cool and then you can wring out the water using a few paper towels or a cheesecloth (affil link). If you don’t remove the excess water, you’ll have a soggy crust. And no one likes soggy crusts! We want ’em crispy!

For the actual frittata part of it, once again you can use LEFTOVERS! Literally whatever veggies you have in the fridge should work. Or add some bacon if that moves you. Or cheese. I had neither in my fridge, so I stuck with some frozen veggies.

But to really SPRING things up, add the herbs! It just makes everything taste SO. MUCH. BETTER. (and fresher) without breaking the bank. It’s spring, so maybe it’s time to start that herb garden…

Total side note, but we’re moving (within New York City) in a couple of weeks, and we’re going to have outdoor space! It’s next to unheard of in the city, so we are hella EXCITED! And although we’re not technically supposed to have a lot of plants (I think to avoid bugs), I can’t wait to have a real herb garden! 🙂 Expect lots of herby things soon!!

[Tweet “Try this Spaghetti Squash Crusted Frittata, a great make-ahead breakfast, made with leftovers!”]

My Spaghetti Squash Crusted Spring Frittata is…

• Easy to make
• Great to feed a crowd
• Packed with protein
• Full of flavor
• Made with all real food ingredients, including leftovers!
• Food allergy friendly
• A great way to get some veggies in at breakfast

Let’s get cookin’…

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Spaghetti Squash Crusted Spring Frittata

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Ingredients

For the crust:
• 1 1/2 cups cooked spaghetti squash, all excess water squeezed out
• 1/3 cup quinoa flakes (alternative: quick oats)
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper, to taste
For the frittata filling:
• 3 whole large eggs
• 6 large egg whites
• 1 cup frozen spinach, thawed with excess water removed
• 1/4 cup fresh herbs (I used dill, parsley and cilantro), chopped
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

For the crust:
1. Preheat oven to 375°F. Spray a round 9-inch cake dish with olive oil spray.
2. In a small bowl, combine spaghetti squash, quinoa flakes (or oats), egg, and spices. Mix together until combined, then press into
3. Bake for 15 minutes, until crust is set and the edges just start to brown. Remove from the oven and set aside.
For the frittata filling:
4. In a large mixing bowl, whisk together eggs and egg whites. Add vegetables, herbs and spices. Mix just until combined.
5. After you remove the crust from the oven, pour the egg mixture into the spaghetti squash crust and return to the oven for an additional 25 minutes, or until the eggs are fully set to your liking.
6. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy warm!

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I hope you enjoy this elevated frittata as much we did! 🙂

Happy spring (again!)
XO

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