These frittatas that are baked straight in the squash skin are beautiful, and super yummy! You can fill them with your favorite ingredients to enjoy a custom flavor that you love. Don't be afraid to play around with this recipe! It is easy to work with, forgiving, and will turn out delicious every time! The only thing that's a MUST is that for every butternut squash halve that you are making, you should use one egg.
Ingredients:
2 Butternut Squash, halved and de-seeded
Olive oil
Salt and Pepper
For Filling:
Cooked squash
1 Tablespoon butter
4 Eggs, Beaten
1-2 Cups of filling favorites (cooked meats like ham, sausage, chicken, spinach, cooked onions and peppers) I used ham
1 Cup of your favorite cheese ( I used freshly grated parmesan and feta) plus some to sprinkle on top
Seasonings of your choice ( I used salt and pepper this time but feel free to spice it up with cajun seasonings, garlic powder, onion powder or whatever compliments the filling ingredients you are using)
Directions:
Drizzle squash with olive oil and season with salt and pepper, rub oil and seasonings all around both sides of squash.
Place squash face down on a lined baking sheet.
Bake at 400 degrees for 30 minutes.
Once cool enough to handle, delicately flip over squash and scoop out some of the center filling and place it in a large bowl. Don't scoop too much around the edges, you want your squash skin to maintain its structure. Just make a canal that you can fill back up.
Add remaining filling ingredients to the bowl and mix well.
Divide mixture into squash shells.
Top with extra cheese if desired.
Bake at 350 degrees for 30 minutes.
Enjoy!