Spaghetti Squash Frittata Meatza Love Muffins
Ever since switching to a more Paleo traditional way of eating, we have been eating many more creative egg dishes. I try to make healthy variations of our old favorites. I love frittatas, and I also love pizza. Why couldn’t the two marry and become a frittata meatza?! Throw in some squash for added nutrition, fiber and bulk and we have a WINNER! These are also fun to make with kids because everyone gets to choose their own toppings.

Spaghetti Squash Frittata Meatza
Equipment
Ingredients
- 1 lb pork sausage we use Butcher Box meat
- 6 eggs
- 1 large spaghetti squash
- Italian seasoning
- Sea salt
- Black pepper
- Pizza sauce see the Notes to make your own
- Raw cheese
- Pepperoni nitrate free
Instructions
- Bake spaghetti squash.
- In a skillet, brown meat until its fully cooked.
- In a large bowl combine squash, meat, eggs and spices.
- Mix well.
- Pour into greased muffin tins or heart silicon muffin cups (I prefer silicon because they are much easier to clean!).
- Bake at 375* for 25-30 minutes.
- Allow to cool.
- Slice in half.
- Top with pizza sauce, toppings and cheese.
- Place on a cookie sheet with a Silpat mat and bake at 425* for about 5 minutes, until cheese is melted and beginning to brown.
Notes
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.