Spaghetti Squash Frittata Topped with Romesco
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.
Ingredients
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2- to 2 1/2 lb spaghetti squash
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4 pepper roasted piquillo chile pepper or 1 roasted bell pepper
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1/2 cup almonds, toasted
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1/4 cup tomato paste
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1/4 cup sherry vinegar
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2 clove garlic cloves, halved
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1 tsp smoked paprika
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1/2 cup olive oil
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6 large large eggs
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1/2 cup half and half
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2 cups chopped fresh kale leaves
Directions
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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.
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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.
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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.
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In a medium bowl whisk together eggs, half-and-half, and 3/4 tsp. additional salt.
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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.
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Place skillet in oven and bake until the egg custard is set, 20 minutes. Remove from oven and let rest 10 minutes.
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Slice frittata into wedges and serve with a hearty spoonful of romesco over the top. Serves 6.