Beef / Pork

SPAGHETTI SQUASH AND MEATBALL FRITTATA takes several minutes to prepare.

SPAGHETTI SQUASH AND MEATBALL FRITTATA takes several minutes to cook.

SPAGHETTI SQUASH AND MEATBALL FRITTATA makes 6 servings.

The ingredients for SPAGHETTI SQUASH AND MEATBALL FRITTATA are:

4 cup Spaghetti Squash
1 cup, chopped Onions, raw
4 cup Spinach, fresh
1.15 serving Kirkland Signature Italian Beef Meatballs (5 pieces)
1.25 cup Sauce, Prego Marinara Sauce
3 large Egg, fresh, whole, raw
0.25 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
.25 cup Parmesan Cheese, grated

Here is how you make SPAGHETTI SQUASH AND MEATBALL FRITTATA:

Preheat the oven to 375 degrees.Cut off the stem of the spaghetti squash. Slice the squash in half lengthwise. Using a spoon, scoop out the seeds from each half.If using a microwave to cook the squash, place one squash half, open side down, in a large microwave-safe bowl. Fill bowl with water until it touches the squash. Microwave on high for about 6 minutes. Repeat with the second squash half.If using the oven to cook the squash, sprinkle the open sides with salt and pepper. Place squash on a lined baking sheet, seasoned sides up. Roast in the oven for about 30 minutes.While squash is cooking, prepare the meatballs (see recipe here) and egg mixture. Cut 10 meatballs in half. Set aside.Combine the eggs and egg whites in a large bowl. Whisk until incorporated.When squash is done cooking, let it cool for a few minutes. Using a fork, scrape out the noodles and transfer them to a bowl. Continue scraping until you?ve mostly hollowed out each half.Heat 1 tsp of olive oil in a large oven-safe skillet or pan over medium heat. Add in the chopped onion, sprinkle with salt, and cook for about 2 minutes until tender. Add in the garlic and spinach. Cook for another 2-3 minutes until the spinach is wilted.Add the spaghetti squash to the pan and sprinkle with salt. Mix until all veggies are combined. Evenly place the 20 meatball halves on the veggie mixture.Pour the egg mixture over the squash and meatballs.Bake in the oven for about 25-30 minutes or until the middle of the frittata is set. Check the frittata at 25 minutes by giving the pan a little jerk with the handle. If the middle still jiggles, cook for another 5 minutes.Cut frittata into 8 slices. Serve each slice with a couple tablespoons of marinara sauce and a sprinkling of parmesan cheese and chopped fresh basil.Serving Size: 6 Number of Servings: 6Recipe submitted by SparkPeople user ASHLEY2X.

The nutritional information for SPAGHETTI SQUASH AND MEATBALL FRITTATA is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 192.0

• Total Fat: 10.0 g
• Cholesterol: 105.0 mg
• Sodium: 511.4 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.8 g
• Protein: 11.5 g