Spaghetti Squash Frittata {for one} {paleo}

Happy, happy Friday! Cheers to the freakin’ weekend. Seriously. Okay I think you all convinced me that a spiralizer is a necessary kitchen gadget – weekend project.

Anyways, if you have been reading this little bloggy blog for awhile and have a seriously amazing memory, you might be having a bit of deja vu.

Spaghetti Squash Frittata2

I have technically posted this recipe before. Oops. But it’s better now so don’t think I’m copping out. Consider this my own version of a recipe redux. I have accumulated quite a few recipes since the birth of this little blog. The ones from back-in-the-day kind of annoy/frustrate me because I have learned a lot more in the kitchen since then and looking back now they could be so much better. Hopefully I can work on improving some of them.

So that’s what I did here.

Spaghetti Squash Frittata1

You have to start somewhere. (I say that a lot). My first recipes were almost always adaptations from other sources and I still am inspired by other recipes – always remember to give credit where credit is due :) At first, I had no idea how to come up with my own creations that were actually worthy of sharing. I am no kitchen pro. But I experimented. And failed. And then succeeded. Then failed some more. It’s a learning process – just like food photography.

So here you go. An easy and delish frittata for one – great for breakfast, lunch or dinner. I made this before-hand, stored it in a tupperware and warmed it up ate it cold for breakfast the next day with an avocado.

Frittata with Avocado


Easy peasy. Spaghetti squashes are usually huge and I always feel like I have tons of squash noodles. On its’ own, it is kind of a bland veggie. It’s great with tomato sauce and bean balls

 and it’s deliciousssss in this frittata – if I do say so myself :)

Hope you enjoy and have a fabulous weekend! What are you doing?!

Spaghetti Squash Frittata3

Spaghetti Squash Frittata {for one}

Ingredients (Makes one serving)

  • 2 eggs
  • 1/4 cup egg whites
  • 1 and 1/2 cups cooked spaghetti squash: directions click here
  • 1/2 tsp. minced garlic (1 clove)
  • 2 tsp. coconut oil, divided
  • 1/2 cup chopped bell pepper (or other veggies of choice)
  • handful of baby spinach
  • salt and pepper to taste
  • optional: cheese, nutritional yeast (no longer paleo)
  • an oven-safe skillet


1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine egg, egg whites and spaghetti squash. Set aside.

3. Melt 1 tsp. coconut oil in a 10-inch oven-safe skillet.

4. Add the garlic, spinach and peppers and sautee until the spinach has wilted and the peppers are soft.

5. Add the spinach and peppers mixture to the egg mixture.

6. Season with salt and pepper.

7. Re-coat skillet with other tsp. of coconut oil and pour entire mixture into the skillet.

8. Bake in the oven for 20 minutes or until cooked through (shake the skillet — it is ready when it is firm).

9. Remove from oven, remove from skillet, serve with a side salad and enjoy!

Questions of the day…

How do you like to eat spaghetti squash? 

Bloggers – do you feel the same way about your “first” recipes? Have you ever re-done a recipe? If so, how do you go about re-posting it?   


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40 thoughts on “Spaghetti Squash Frittata {for one} {paleo}

  1. Last dinner, I cooked something like your spaguettis squash frittata with peppers, onion and green beans. Covered with no oil tuna and avocado.
    I dont have plans for this weekend. some exercise, some cooking, and take care of my nephew. And u?

  2. I LOVE Frittatas and yours looks so pretty! WHat a great idea to include SPaghetti Squash, never thought of that! The season of squash is over here unfortunately :-(
    And yes. My recipes back in the day look gross :-) but I leave them, it’s ok – it’s kind of fun to look back and see the improvement!

  3. I made a delicious spaghetti squash dish a few days ago – spicy eggplant “soyrizo” stew over spaghetti squash. turned out kind of like an eggplant chilli. It was delicious!! spaghetti squash is one of my fav ingredients — options are endless!! your frittata reminds me of when my dad would repurpose leftover spaghetti and make spaghetti omelets or egg scrambles. Looks yummy!

  4. I hope you’re sitting down to read this, because have actually never had spaghetti squash. I know. It’s craziness, but I find it so intimidating!! I had a big plan to buy one and try it once but… I didn’t, obviously. Hearing you talk about how far your cooking has come makes me feel like if I just started trying to make things up, I would eventually get somewhere, but I feel like John and I would starve in the mean time. Like where do you even start? If recipes (and the internet) didn’t exist I’d still be eating pasta, frozen dinners, and non-meals like a combo of rice cakes, granola bars and frozen veggies.

  5. You’re the frittata queen! And you are so right–the whole blogging concept is a learning process. Everything from recipe creation to photography and finding your voice–but I love it! And no worries I look back at my first posts and shrug too but it’s kind of fun to see how far we’ve come! Also–I have about 75% recipe fails and 25% successes so….looking forward to the time when those percentages are switched around haha

  6. Omg some of my old recipes are horrendous. I was so bad at taking pictures but I’m slowly getting better, I think. I only have some much time/props to work with though. Such a cool frittata recipe, though. Love that you added spaghetti squash! I would never have thought to try it. My favorite way to eat spaghetti squash is really just like spaghetti.

  7. I’m afraid to look back at some of my oldest recipes…I still don’t think that my photography is all that great, but compared to a year and a half ago…yikes. I do want to re-post some of the old ones though. And interesting thought to add spaghetti squash to a frittata! The last time I made spaghetti squash, it was lasagna stuffed spaghetti squash – it was pretty fabulous.

  8. I love this! I’ve been struggling for breakfast options lately, so this will be perfect for me! I’d do the same thing…pile a bunch of avocado on the top. I’ve said it before and I’ll say it again, avocado and eggs are the best combo!

  9. Looks yummy! Definitely get annoyed looking at my old recipes, but after re-doing one of them I kind of feel like “oh well” … because hopefully 6 months from now I’ll look back at my current posts and think the same thing (“WHAT was I thinking with that recipe/ photography/ formatting/ whatever”), so it could turn into a never-ending cycle. I think I’d just rather spend my time creating great new future content. Also I don’t really like photography that much while I’m actually doing it :). Question – do you use a plugin or something to make your recipes page? I NEED THAT. I guess I could just manually create a page, but I’m not sure if there’s an easier way! Thank you!

    1. No easier way that I have found (unfortunately). I do it manually. There are sites (like Recipage) but they don’t work on my site. I am actually working on making my recipe page more user friendly!

  10. Hi! I’ve been feeling so inspired since I found your blog and I’m really looking forward to try this challenge, my biggest goal is to curb all my cravings for bad carbs and dairy, and also improve my skin and digestion, but I was wondering if I could use salt and almond milk (homemade or packaged). Thanks for sharing so much infomation, I hope you have a lovely weekend =)

    1. I am so happy to hear that you have found my posts helpful :) I can’t wait for you to try the Whole 30. You can definitely use salt (they recommend whole sea salt or pink himalayan but any is fine) and almond milk is fine if it is homemade. Here is a great link about the challenge. It’s the “official” “Can I have this…” list: Let me know if you have any questions and please let me know how you find it.

  11. Haha I feel the exact same way about my earlier posts and recipes – some of them seriously make me cringe! I’m thinking about doing some recipe reposts when I get around to it – mostly so I can take better pictures!!

    This is such a creative way to eat spaghetti squash! I usually eat spaghetti squash with some kind of meat and pasta sauce and cheese, but I definitely want to give this recipe a go.

    Happy weekend! :)

  12. Hey girl! My name is Katy, and I just love your blog. I’ve been wanting to comment for a while and compliment you on it, but am just now getting around to it. We have some things in common–I played basketball in college so all the things you say about your career, I totally understand!ha and I just love health and fitness (maybe it was all that forced fitness from college practices?). I just wanted to let you know I enjoy your blog and I also love me some spaghetti squash. Particularly, with chopped chicken and homemade red sauce. Yummmmm. Have a great weekend.

    1. Hey Katy! Thanks for saying hi and I am so happy you enjoy reading :) So exciting that you also played bball… I just got home from the 3-on-3 tourney (we lost in the semis) and it was so much fun but a bit emotional – I’m glad you can relate. Such a good idea for spag squash – so simple! Hope you are having a great weekend too xo

  13. Were you THINKING OF ME when you made this?! I mean SERIOUSLY!!! All of my faves rolled into one. Well, I guess not ROLLED per say, LOL! But seriously. I eat spaghetti squash every single day of my existence!! However, I have NEVER eaten it like this!! BOOM SHAKA – It’s onnnnnnnnnn like egg whites surrounding yolks! ;)

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