Spaghetti Squash Frittata

A little recipe update! This easy breakfast, lunch, or even dinner frittata recipe is my most shared, liked, viewed, commented on, published…you get the picture on my site! So, after way too long I’ve FINALLY updated the pictures!

Every time I roast a spaghetti squash for a weeknight meal I always save a little extra so I can make this the next morning since it’s the perfect way to use up leftover squash! Plus when you combine the extra veggies, fresh whisked eggs and spices it’s the perfect nutrient-packed meal! Adding the spaghetti squash also gives this frittata a sturdier consistency so it’s basically like eating a slice of breakfast pizza! Who wants a slice?!

Spaghetti Squash Frittata 

Author: The Happy Hungry Yogi


Serves: 2

Prep time: 5 minutes

Cook time: 40 minutes


  • 1 small spaghetti squash (you will need 1 cup shredded)
  • 1 tbsp + 1 tbsp olive or avocado oil
  • 2 large eggs
  • 3 egg whites
  • 1-2 c baby kale
  • 1/2 c bella mushrooms, diced small
  • 1/4 c sweet onion, diced small
  • 1/2 tsp oregano
  • sea salt and fresh ground black pepper to taste


  1. To prepare the spaghetti squash, preheat oven to 350F. Wash and cut the squash into horizontal slices and place onto a lined baking sheet. Drizzle with the oil and roast for 25-30 minutes or until fork tender.
  2. When the squash is done and slightly cool, shred with a fork into a medium sized bowl and set aside.*
  3. To make the frittata add the additional oil to a skillet or frying pan and add in chopped mushrooms and onion and sauté over medium heat for about 3-4 minutes. When onions are translucent and fragrant remove from pan and set aside.
  4. Crack the eggs into the bowl with the squash and the spices. Whisk until combined.
  5. Fold in the kale, mushrooms and onion and then pour the mixture into the same frying pan, cover and cook over medium-low heat for about 8 minutes or until eggs are cooked through.
  6. Remove frittata from heat, slice and plate to serve.

*Note: You can roast the spaghetti squash ahead of time for faster cooking time. Any extra spaghetti squash not used in this recipe works great as leftovers, too!

Storing: leftovers will keep for up to 3 days in the fridge. You can also freeze for a longer shelf life.

Substitutions: you can also sub in all egg whites in place of the whole eggs. Just add an extra white for volume so 6 egg whites total.


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