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Spaghetti Squash Frittata #Ragu

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“Ragú® Recipe Contest Entry. This spaghetti squash frittata works for any meal and is a good way to use up any leftover spaghetti squash or sauce you may have in the refrigerator.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 of a medium cooked spaghetti squash (may use leftovers)
  • 12 cup Ragú® Pasta Sauce (chunky garden combination or your favorite Ragu variety)
  • 2 cups arugula, and spinach blend
  • 4 large eggs
  • 14 cup goat cheese, crumbles

Directions

  1. Prepare a 9 inch oven proof skillet by spraying with pan spray.
  2. Add spaghetti squash to pan and cook on medium heat till warm.
  3. Spread sauce over squash. Arrange spinach and arugula on top.
  4. Break eggs into a bowl and beat well. Pour over ingredients in skillet.
  5. Continue cooking until eggs are softly set. There is no need to keep moving the eggs to the bottom. This is not an omelet.
  6. Sprinkle goat cheese on top. Put under broiler for about 3 minutes. Goat cheese will soften under the broiler but will not melt and spread like other cheeses. You do not want the cheese to brown.
  7. Remove from broiler and cut into slices. Serve.

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