Spaghetti Squash Frittata by Stacey Amagrande

1 small spaghetti squash roasted and scooped out ** see below
1 small onion diced
1 zucchini diced
3 tomatoes diced
2 tablespoons of butter or oil
6 eggs beaten and seasoned with salt and pepper
1/2 cup feta cheese crumbles
Set oven to 400. In a Large OVEN SAFE pan melt butter or heat oil over medium. Saute onions until mostly soft then add zucchini cook until golden in color. Add spaghetti squash and season well with salt and pepper. Add the garlic and tomatoes. Cook 2 min more. Add the eggs evenly and top with the feta cheese. Put into the oven for about 15-20 min or until eggs is set. Cut like a pie and serve hot, room temp and next to a salad. Breakfast brunch lunch or dinner this well rounded fritatta is such a great way to use up spaghetti squash! I love to eat it with fresh salsa and avocado!
Bon appetite!
** Split spaghetti squash in half long ways (top to bottom) and scoop out all the seeds and internal membrane. Rub with a little oil and place cut side down on a cookie sheet. Roast at 400 for 15-25 min (depending on size) until fork tender. Let cook so u can handle it and use a fork to string out all the “spaghetti”.