Now that the fall season is starting, the leaves are beginning to change. There are many beautiful colours on the trees, and amongst the vegetables available in the market. Featuring spaghetti squash, and bell peppers, this dish is bursting with the colours of autumn. This is a seasonal fall frittata recipe.
Frittatas are a simple dish to make, and is easy to adapt. Once you have made your first frittata, you will see how easy they are to make, and adapt. You can add different cheeses and vegetables changing the taste to your family’s tastes.
If you are cooking for a vegetarian, or someone following a low carb or keto diet, this is the perfect dish to serve.
With bright yellows, oranges, and reds, the fall frittata is a great dish to make and serve now that autumn has begun.
You can find my guide here on how to cook a spaghetti squash.
Here is a link to other frittata ideas and recipes.
fall spaghetti squash frittata
Now that the fall season is starting, the leaves are beginning to change. There are many beautiful colours on the trees, and amongst the vegetables available in the market. Featuring spaghetti squash, and bell peppers, this dish is bursting with the colours of autumn.
Assemble all of the ingredients, so you don't have to look for things while cooking.
Preparing the Spaghetti squash
Cut the spaghetti squash in half length wise.
Using a spoon, scrap out all of the seeds, and the sides around the seeds. You can discard the seeds.
With all the seeds removed, place the spaghetti squash in a baking dish, with the cut side down. Add enough water to come up a quarter to half an inch up the side of the squash.
Bake in oven for 45 minutes to an hour, until the skin of the squash is easily pierced with a fork.Be careful when you open the oven, a cloud of steam may come out, keep back from the oven while opening it.
Remove from oven, and allow to cool until you can easily handle the squash.
Once cooled, use a fork to scrape the inside of the squash, pulling away strands that appear similar to spaghetti. (This is where the Spaghetti squash gets its name from.)You can put the scraped squash into a colander and allow it to drain until you are ready to use it.
Preparing the peppers
Remove the stems of the peppers, and slice in half. Remove the ribs, and any seeds in the pepper.
Slice the peppers into strips, and then cut across the steps to dice the peppers.
Heat a pan over medium heat, and add the olive oil to the pan. and allow it to heat up.
Sauté the peppers until they begin to soften and start to turn brown. This should only take 5 minutes. Don't overcook the peppers until they are completely soft and mushy, they should still be firm, and slightly crunchy.
Once the peppers have begun to soften, and are starting to brown, move them to a work bowl, and allow them to cool down.
Building the Frittata
Crack the eggs into a large work bowl, and whisk with a fork.
Add the drained spaghetti squash, sautéed peppers, and chopped parsley and oregano. Add half of the grated Parmesan cheese to the bowl, and mix thoroughly.
Pour the contents of the work bowl into a greased 8 inch by 11 inch casserole dish, and cover with foil.
The frittata is ready to bake now, but can be kept in the fridge for a day until you are ready to bake it.
Baking the Frittatta
Preheat the oven to 350°F
Add the foil covered frittata, and bake for 45 minutes.
Remove the foil, and spread remaining cheese over the top of the frittata. Continue to bake for 15 more minutes, or until the cheese begins to brown.
Remove from oven, and allow to cool a few minutes before slicing and serving.