Spaghetti Squash and Meatball Frittata
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 slices
Ingredients
  • 1 spaghetti squash
  • 1 tsp olive oil, divided
  • ½ onion, chopped
  • Salt
  • 2 cloves garlic, finely chopped
  • 4 cups raw spinach
  • 10 meatballs (any homemade or store-bought version will work)
  • 1 ½ cups of marinara sauce (or use reserved sauce from this recipe)
  • 3 eggs
  • 2 cups egg whites (or 8 egg whites)
  • Grated Parmesan cheese (optional)
  • Chopped fresh basil (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut off the stem of the spaghetti squash. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds from each half.
  3. If using a microwave to cook the squash, place one squash half, open side down, in a large microwave-safe bowl. Fill bowl with water until it touches the squash. Microwave on high for about 6 minutes. Repeat with the second squash half.
  4. If using the oven to cook the squash, sprinkle the open sides with salt and pepper. Place squash on a lined baking sheet, seasoned sides up. Roast in the oven for about 30 minutes.
  5. While squash is cooking, prepare the meatballs (see recipe here) and egg mixture. Cut 10 meatballs in half. Set aside.
  6. Combine the eggs and egg whites in a large bowl. Whisk until incorporated.
  7. When squash is done cooking, let it cool for a few minutes. Using a fork, scrape out the noodles and transfer them to a bowl. Continue scraping until you’ve mostly hollowed out each half.
  8. Heat 1 tsp of olive oil in a large oven-safe skillet or pan over medium heat. Add in the chopped onion, sprinkle with salt, and cook for about 2 minutes until tender. Add in the garlic and spinach. Cook for another 2-3 minutes until the spinach is wilted.
  9. Add the spaghetti squash to the pan and sprinkle with salt. Mix until all veggies are combined. Evenly place the 20 meatball halves on the veggie mixture.
  10. Pour the egg mixture over the squash and meatballs.
  11. Bake in the oven for about 25-30 minutes or until the middle of the frittata is set. Check the frittata at 25 minutes by giving the pan a little jerk with the handle. If the middle still jiggles, cook for another 5 minutes.
  12. Cut frittata into 8 slices. Serve each slice with a couple tablespoons of marinara sauce and a sprinkling of parmesan cheese and chopped fresh basil.
Notes
Stats are calculated using the meatballs and marinara sauce from this 30 Minute Meatball recipe
Serving size: 1 slice
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 149 Fat: 5.4g Carb: 9.6g Fiber: 2g Protein: 15.4g Sugar 3.9g Sodium: 383mg
Weight Watchers Points (calculated on member website)
WW: 4 Points
Recipe by Destination Delish at https://www.destinationdelish.com/spaghetti-squash-and-meatball-frittata/