Sure, it’s fun to swap spaghetti squash for real spaghetti, but this vegetable works well in dishes like frittatas, too! This recipe comes to us from our friends at Living Plate.
Makes 6 servings
Cooking Tip of the Week: When shopping for spaghetti squash, look for ones that are heavy and have a hard outside. If it feels soft, it was picked too early and won’t be as tasty!
Food for Thought: You know how winter hats are nice and warm, while summer hats keep the sun off of your face? Well, winter and summer squash are different, too! Winter squashes like butternut, acorn and spaghetti squash are hard on the outside. To eat them, you first need to remove the seeds and cook the squash’s flesh. Summer squash, like zucchini, can be either cooked or eaten raw and their soft seeds are usually eaten, too. What’s your favorite kind of squash?
Family Dinner Conversation Starter: What is your favorite season of the year? What kinds of things do you like to do in that season?
For the Spaghetti Squash:
Adult: Heat the oven to 400°F.
Together: Place squash on pan and roast whole for about 10 minutes until soft enough to cut in half.
Adult: Carefully, cut the squash in half lengthwise and scrape out the seeds (you may need to wait for squash to cool a bit).
Together: Place the squash halves back in oven, cut-side up on a baking sheet and roast until tender, about 40 more minutes.
Together: Using a fork, rake across flesh to remove squash from skin.
For the Frittata:
Kid: Add eggs, spaghetti squash, and salt to a bowl and stir to combine. Set aside.
Adult: Add oil to skillet and sauté garlic, peppers, and mushrooms until mushrooms release their liquid and peppers are soft.
Together: Add spinach and continue sautéing until wilted. Season with salt and pepper.
Adult: Pour egg/squash mixture over the vegetables, using fork to equally distribute squash. Bake for about 20 minutes until center is set.
Adult: Remove from oven, slice, and serve.