Spaghetti Squash, Spinach and Mushroom Frittata


Spaghetti Squash, Spinach and Mushroom Frittata

February 14, 2017

  • Yields: 6 Servings


4 eggs

4 egg whites

2 cups cooked spaghetti squash [see notes]

1/4 teaspoon salt

1 tablespoon olive oil

1 clove garlic, minced or pressed

1 red pepper, sliced thinly

1 cup mushrooms, sliced

1 cup baby spinach

salt and pepper to taste



1Preheat oven to 350 degrees F.

2Whisk together eggs and egg whites.

3Press garlic, chop pepper and mushrooms.


1Add eggs, spaghetti squash, and salt to a bowl and stir to combine. Set aside.

2Add oil to skillet and sauté garlic, peppers, and mushrooms until mushrooms release their liquid and peppers are soft. Add spinach and continue sautéing until wilted. Season with salt and pepper.

3Pour egg/squash mixture over the vegetables, using fork to equally distribute squash. Bake for about 20 minutes until center is set.

4Remove from oven, slice, and serve.


1Heat the oven to 400°F. Place squash on pan and roast whole for about 10 minutes until soft enough to cut in half. Carefully, cut the squash in half lengthwise and scrape out the seeds [you may need to wait for squash to cool a bit]. Place the squash halves back in oven, cut-side up on a baking sheet and roast until tender, about 40 more minutes. Using a fork, rake across flesh to remove squash from skin.

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