Frittata Filled Acorn Squash

5.0/5 rating (3 votes)
Frittata Filled Acorn Squash

I am the queen of frittata's! While at Shop Rite, E. Hartford I picked up an acorn squash not know what the plan was but it felt right to grab one!

My husband is traveling this week in Germany and I was cleaning out the refrigerator and decided to make breakfast with the acorn squash.  

This was so yummy.  

I used 1 egg and 2 egg whites as my choice but I will list 2 eggs in the recipe. You decided!




  • 1 acorn squash
  • Extra virgin olive oil
  • 2 large eggs
  • 1 tablespoon red bell pepper, diced
  • 1 tablespoon mushrooms, diced
  • 1 tablespoon zucchini, diced
  • 2 artichoke quarters, diced
  • 8 pieces of baby spinach
  • 1 green scallion, thinly sliced
  • Sea salt
  • Freshly ground pepper
  • 1 teaspoon Italian seasoning


  1. Preheat oven to 350 degrees.  Cut acorn squash in 1/2 and remove seeds with a spoon.  Slice off the bottom (just slightly) to let it stay solid on your baking sheet.  Drizzle with olive oil and season with a little sea salt and pepper.  Bake for 20 minutes.

  2. While baking whisk you eggs in a small bowl.  Take the pepper, mushroom, zucchini and artichoke and sauté in a pan over medium heat with about 2 teaspoons of extra virgin olive oil.  Season with a pinch of sea salt and pepper.  Cook for about 5 minutes.  Remove from heat and let cool for 2 minutes then add into the egg mixture along with the scallions and combine.

  3. Once 20 minutes is up from the acorn squash keep the oven on.  Line each half with 4 baby spinach leaves then divide the egg and vegetable mixture.  Season with a pinch of sea salt and pepper then Italian seasonings.  Bake for an additional 20 minutes.  

  4. Drizzle with a little extra virgin olive oil and enjoy!

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