Over the past four years or so, we’ve become the hub of Christmas brunch. Every year, both of our families descend on our house Christmas morning for present unwrapping, mimosa drinking, and brunch eating. This is our fun family tradition that we intend to keep on doing for years to come.
And one of the things I like doing is creating something new that my family has never had before. And this is what we did this year.
We love frittatas and seem to always serve them at these kind of breakfasts. They’re a great way to make eggs without having to “watch” them, quick & easy! The problem, however, is that the clean up is so hard. Eggs stick to every cooking vessel and need some serious scrubbing to remove. There had to be a unique solution that I was not thinking of! Then I heard a little nibble. “Did you know that some people use spaghetti squash as a crust in savory dishes?” Whoomp! There it is!
Bonus: when you use spaghetti squash to make a “crust” for a frittatta, you’re adding vegetables AND replicating something similar to a quiche, which everyone loves! So we made this recipe, inspired by our own extremely popular Spaghetti Squash Alla Carbonara recipe!
We made it two ways when we served it – one each with and without spinach and mushrooms. More veggies and flavor won in our home, but certainly if you’ve got picky eaters going with just squash, bacon and eggs will be not only healthy but delicious too!
- 1 medium spaghetti squash
- 12 oz nitrate-free bacon
- 1 medium onion, diced
- 1/2 C mushrooms, diced
- 1 C spinach
- 1 Tbsp arrowroot powder
- 1/2 C full-fat coconut milk
- 8 eggs
- 1 tsp parsley
- 1 tsp salt
- 1/4 tsp garlic powder
- Preheat oven to 350 degrees
- Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
- Scoop out noodles and press into the bottom and sides of a pie pan.
- Cut bacon into 1/4" strips and cook until crispy in a medium skillet over medium heat
- When the bacon is finished cooking, remove from the pan and set-aside bacon. Drain excess bacon fat to save for later.
- Saute the onions and mushrooms until softened. Add spinach and stir until wilted.
- In a medium mixing bowl, scramble eggs, arrowroot, coconut milk, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated.
- Stir in bacon, onions, mushrooms and spinach and pour into the pie pan.
- Bake in 350 degree oven for 25 minutes, until top of eggs browns slightly.
Let me assure you that this will be a big hit, no matter when and where you serve it! We suggest making it part of a big brunch spread, like we did for Christmas… but really any day is a great day to have brunch. We serve a big brunch almost every Sunday!
- Ham brought by Stacy’s dad
- Spaghetti Carbonara Quiche is right here!
- Blueberry sausage adapted from Maple Sage Sausage from Beyond Bacon
- Out of the Box Bakery is a local paleo friendly bakery
- Savory Bacon Jam from Beyond Bacon
- Oysters shucked gloveless with a butter knife by Matt (kidding… kind of)