Spaghetti Squash Frittata Topped with Romesco

Try this delicious twist on the classic pasta frittata.

spaghetti squash frittata

Carson Downing

Prep Time:
10 mins
Total Time:
1 hr 20 mins

Abra didn’t think her favorite childhood dish of pasta frittata—pan-fried leftover pasta bound with just enough egg to hold together—could get any better until she swapped the noodles for squash.

Time in the oven magically transforms the inside flesh of this plain-Jane squash into veggie noodles—spiralizer not required. When selecting, look for firm, heavy squash that are pale to dark yellow in color with dry, corklike stems.


  • 2- to 2 1/2 lb spaghetti squash

  • 4 pepper roasted piquillo chile pepper or 1 roasted bell pepper

  • 1/2 cup almonds, toasted

  • 1/4 cup tomato paste

  • 1/4 cup sherry vinegar

  • 2 clove garlic cloves, halved

  • 1 tsp smoked paprika

  • 1/2 cup olive oil

  • 6 large large eggs

  • 1/2 cup half and half

  • 2 cups chopped fresh kale leaves


  1. Preheat oven to 375°F. Cut squash in half lengthwise. Place squash cut sides down on a parchment- or foil-lined baking sheet. Bake until squash collapses when pushed with a finger, 40 to 45 minutes.

  2. Meanwhile, for the romesco, combine peppers, almonds, tomato paste, vinegar, garlic, paprika, olive oil, and a big pinch of salt in a food processor. Process into a chunky paste. 

  3. 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.

  4. In a medium bowl whisk together eggs, half-and-half, and 3/4 tsp. additional salt.

  5. In a large oven-going skillet, heat additional 2 Tbsp. olive oil over medium-high until shimmering. Add spaghetti squash flesh; cook and stir until squash just starts to brown, 7 minutes. Add kale and cook 2 minutes more. Spread mixture evenly in skillet. Remove from heat; pour egg mixture over top.

  6. Place skillet in oven and bake until the egg custard is set, 20 minutes. Remove from oven and let rest 10 minutes.

  7. Slice frittata into wedges and serve with a hearty spoonful of romesco over the top. Serves 6.

Nutrition Facts (per serving)

397 Calories
32g Fat
20g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 397.4
% Daily Value *
Total Fat 31.6g 41%
Saturated Fat 6.1g 30%
Cholesterol 193.1mg 64%
Sodium 186.8mg 8%
Total Carbohydrate 20.2g 7%
Dietary Fiber 5.3g 19%
Total Sugars 7.7g
Protein 12g
Vitamin D 1mcg 5%
Vitamin C 36.8mg 184%
Calcium 158.6mg 12%
Iron 3mg 17%
Potassium 625.8mg 13%
Fatty acids, total trans 0.1g
Vitamin D 41.4IU
Alanine 0.6g
Arginine 0.8g
Ash 2.3g
Aspartic acid 1.3g
Caffeine 0mg
Carotene, alpha 31mcg
Choline, total 173.9mg
Copper, Cu 0.4mg
Cystine 0.2g
Energy 1663.2kJ
Fluoride, F 1.7mcg
Folate, total 51.7mcg
Glutamic acid 2.2g
Glycine 0.5g
Histidine 0.3g
Isoleucine 0.6g
Leucine 0.9g
Lysine 0.7g
Methionine 0.2g
Magnesium, Mg 74.8mg
Manganese, Mn 0.9mg
Niacin 2.4mg
Phosphorus, P 223.9mg
Pantothenic acid 1.5mg
Phenylalanine 0.6g
Phytosterols 41.9mg
Proline 0.6g
Retinol 99.2mcg
Selenium, Se 17.9mcg
Serine 0.7g
Starch 0.1g
Theobromine 0mg
Threonine 0.5g
Vitamin E (alpha-tocopherol) 7.1mg
Tryptophan 0.2g
Tyrosine 0.4g
Valine 0.7g
Vitamin A, IU 6846.1IU
Vitamin A, RAE 425.5mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg
Vitamin K (phylloquinone) 371.6mcg
Water 258.7g
Zinc, Zn 1.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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