I think I’m obsessed with finding non-traditional ways to eat the very traditional dish of spaghetti and meatballs. Proof: this meat-free version, this panino and this Spaghetti Squash and Meatball Frittata. I had the idea of combining eggs, meatballs, and noodles in my head for a long time, just waiting for the right theme (Destination) to give it a try. With Spring Brunch underway and the 30 Minute Meatballs posted, now’s the perfect time!
To keep this recipe on the lighter side, I used spaghetti squash instead of regular spaghetti noodles. It turned out to be a wonderful addition, giving the frittata a slightly sweet flavor and the sensation of eating an omelet filled with spaghetti noodles, which was totally the goal of this dish.
If you’ve never cooked with spaghetti squash before, it’s easy to prepare. Cut it in half. Scoop out the pulp and seeds. And then decide on a cooking method:
- Roast it in the oven for about a half hour. (Normally, you’d want to cook it for about 45-60 minutes. However, I kept the cooking time to a minimum because the squash will cook once again with the whole frittata).
- Cook it in the microwave. Place each half in a large bowl filled with a bit of water. Microwave for about 6 minutes per half.
I actually prefer roasting because I don’t like handling the heavy and hot bowl of squash and water out of the microwave. It’s also a task to flip the piping hot squash over so it can cool. Roasting takes a bit longer, but you only need to deal with one pan and there’s no hot water involved! It’s totally up to you based on your comfort level and the amount of time you have.
Now the real question is: Will this be your breakfast meal for dinner? Or your dinner meal for breakfast? #MealtimeConfusion at its finest.
- 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)
- Preheat the oven to 375 degrees.
- Cut off the stem of the spaghetti squash. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds from each half.
- 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.
- 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.
- While squash is cooking, prepare the meatballs (see recipe here) and egg mixture. Cut 10 meatballs in half. Set aside.
- Combine the eggs and egg whites in a large bowl. Whisk until incorporated.
- 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.
- 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.
- 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.
- Pour the egg mixture over the squash and meatballs.
- 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.
- 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.
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
Spring Brunch recipes:
Peanut Butter, Banana, and Bacon Baked Oatmeal
Asparagus, Strawberry, and Quinoa Caprese Salad
Italian Butternut Squash Quiche
Sausage, Egg, and Cheese Pancake Sliders
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
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This looks delicious! Would the leftovers freeze well? If yes, for how long?
It’s just me and my fiancee, so this is a lot of food for just two people to eat before it goes bad!
Thank you!
Hi Annie! I haven’t tried freezing the leftovers so I can’t say for certain if they’d be okay. My guess is the flavor would be retained, but the texture of the eggs and squash combined might be a little watery, especially after re-heating. If you’re ok with that, I’d say go for it!