Spaghetti Squash Frittata

Spaghetti Squash Frittata Recipe


  • 1 2lb spaghetti squash
  • 2 Tablespoons olive oil
  • 6 large large eggs
  • 1/2 cup half and half or heavy cream
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1 handful chopped fresh arugula


  1. Preheat oven to 375°F.
  2. Cut squash in half lengthwise then place squash cut sides down on a parchment or foil-lined baking sheet.
  3. Bake until squash collapses when pushed with a finger, 40 to 45 minutes.
  4. When squash is tender, remove it from oven and let stand until cool enough to touch. Scoop seeds out of the squash and discard. Scoop warm flesh into a large bowl.
  5. In a medium bowl whisk together eggs, half & half, salt and pepper.
  6. In a large oven safe skillet, heat 2 Tbsp olive oil over medium-high until shimmering.
  7. Add spaghetti squash flesh; cook and stir until squash just starts to brown, 7 minutes.
  8. Add arugula and cook 2 minutes more. Spread mixture evenly in skillet. Remove from heat; pour egg mixture over top.
  9. Place skillet in oven and bake until the egg custard is set, 20 minutes. Remove from oven and let rest 10 minutes.
  10. Slice frittata into wedges and serve warm.