Spaghetti Squash Fritatta and reason 2,101 I love Tony!

Remember my spaghetti squash that exploded earlier in the week?  I am sure you were all wondering “did Biz use it?”  I was able to save most of it. 😀

I decided to make a spaghetti squash frittata, although I am not sure it is truly a frittata, but that’s what I am calling it.

Spaghetti Squash Frittata (4 servings, 1/4 of pie is only 3 PointsPlus!)

  • 3 cups cooked spaghetti squash, chopped
  • 1.5 cups egg beaters
  • 1/2 cup jarred roasted red peppers, chopped
  • 2 ounces mozzarella cheese
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • salt and pepper
  • sprinkle of paprika over the top

Mix all the ingredients together in a pie plate sprayed with Pam.  Bake at 350 for 35-40 minutes, or until the eggs are set and the top is browned.

Ready for the oven:

Since one serving is only 3 points, I had a half a cup of baked beans on the side for some extra protein – breakfast comes in at 6 points.

Still no walk at work yesterday due to the heat.  But for the last two days all I have done at work is scan documents, so I consider standing on my feet for 7+ hours some sort of exercise. 😀

Lunch was more of my grown up spaghettios – I really, really love this soup.

So as I was standing at the copier all day, I texted Tony “what do you want for dinner?”  He said “surprise me!”  I had to pick up my contacts, which was right by KFC, and had planned to buy the grilled chicken.  Um, no such luck.  Apparently they didn’t realize that around 6:00, grilled chicken might be a good thing to have on hand.  So I got original recipe.

Tony had emailed me earlier in the day that he had a surprise for me, but he wasn’t sure it turned out.  When I walked in the kitchen I saw it.  Cornbread!  I absolutely love corn bread.  When I worked in Chicago at least twice a week I walked 10 blocks from my office to Heaven on Seven and would pay $2.50 for a square of their jalapeno corn bread. 😀  And that was a lot of money 15 years ago when I was a single mom, that’s how good it was!

Tony’s Cast-Iron Skillet Yellow Cornbread

  • 3 pieces bacon
  • 1.25 cups flour
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 1 cup milk
  • 2 tablespoons melted butter
  • hot giaardiniera peppers

Instead of putting the skillet in the oven to get hot, Tony cooked up the bacon until crisp, then poured off most of the fat and used the bacon fat in place of shortening.

Heat oven to 425.  Whisk the flour, cornmeal, baking powder, and salt in a large bowl.  Whisk together the eggs, honey, milk and butter in a medium bowl.  Add the wet ingredients to the dry ingredients and whisk until just combined.  Pour the mixture into the bacon fat skillet.

Bake for 20-25 minutes, until place golden brown on top and a toothpick inserted into the center comes out clean.

This was so good, I forgot all about taking a picture of my dinner!  I had a leg (3 points) a wing (3 points) mashed potatoes and gravy (3 points) cole slaw (3 points) and two servings of corn bread – my guess is dinner was 17 points – totally worth it! 😀

Thanks Tony – it was delicious!  Perfect balance of sweet and heat.  Love. 😀

Stats for Thursday

  • no exercise
  • 30 points
  • average blood sugar 101

Happy Friday!!  Make it a great day!

 

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21 thoughts on “Spaghetti Squash Fritatta and reason 2,101 I love Tony!

  1. Totally bookmarked this- I am making that frittata! Sounds so good! Cornbread rocks. They have it at some many restaurants around us=heavenly!

  2. I’ve made breakfast pies with spaghetti sqash–it’s such a great, low calorie base!

  3. That looks so good! Egg beaters are just eggswhites, correct? I love it when significant others take it upon themselves to do something sweet. It really makes you feel loved. Go Tony!
    -Sarah
    Fitango.com

  4. I love the frittata recipe! Aww Tony’s such a sweet guy 🙂 I completely agree with you – standing at the copier scanning documents counts! That’s my excercise some days too 🙂

  5. I am fascinated by the spaghetti squash dish – such a low calorie thing, and it looks both filling and good!

    And yay for homemade cornbread – it looks really tasty.

  6. The only thing missing from that frittata is some hot sauce! Douse and devour! 🙂

    That grown up spaghetti o’s look awesome, but I’m not sure I can eat soup during the summer. Well, since it is unseasonably cold here in Washington, maybe I can!

    I love cornbread! I prefer it on the sweet side, but I’d love to put in a handful of jalepenos next time for some sweet/heat mix!

    If you’re stuck at the copier today maybe you can march in place or do squats. 🙂

  7. What a great use for spaghetti squash! I’m sure I would like that much better – I was never a fan of spaghetti squash as a replacement for pasta! Just doesn’t cut it!

    Yay for cornbread! Great job, Tony!

    Have a wonderful weekend, Biz!

  8. What a great way to use spaghetti squash. I love this idea!
    The cornbread looks amazing! Great job Tony!
    Have a great weekend, Biz!!

  9. I can not wait to try that fritatta!

  10. Roz@weightingfor50

    Hi Vat. Would you mind sending Tony and your cast iron skillet up this way….my Dennis could use a lesson on how to make the cornbread for me! 🙂 Have a great Friday and a good weekend!!!

  11. I love frittatas and will definitely make this one. Spaghetti squash is great. You have a sweet hubby for sure!

  12. I love cornbread too and my mother always said it could only be really good when baked in a cast iron skillet. She would approve of Tony’s method.

    Hope you are cooling off.

    Best,
    Bonnie

  13. Love the idea of breakfast spaghetti squash!
    The corn bread looks delish! I do not own a cast iron skillet. Is that crazy?

  14. I wish I had a gas stove….I have electric and after more than 20 yrs in the stix of CT I am still pining away for my moms gas stove-top…….just thinking of how us Crawfords scroured those cast iron skilllets with brillo pads makes me shudder. Thanks for making my mouth water. I need to look into Cast Iron Cooking with FRICKING electric cook-top………and by the way – NO GAS LINES IN THIS remote rural area. Would have to get apropane tank – and that is just a P A I N !!!! A tank in the middle of your property……

  15. I love cornbread too, but I never, ever make it. No idea why – it’s not hard, and it goes with everything. I might just need to whip some up this weekend 😀

  16. That all looks amazing! I had a spaghetti squash blow up in the microwave one time and it was a huge mess! I have never put a whole one in there again, now I always cut them in half.

    I love cornbread! Yum! My dad is from the South so growing up my mom made corn bread a lot. I even liked it for breakfast in a bowl with cold milk poured over the top! That was some good eats.

  17. This sounds great! I would call it a frittata too! Yum – love the idea of roasted red peppers.

  18. cornbread in a skillet – i could seriously eat the whole pan!

  19. The fritatta sounds great. It’s been too long since I had spaghetti squash. And I think I have made cornbread only once or twice. Tony’s version looks and sounds awesome!

    Have a great weekend!

  20. Cornbread is one of my favorite things. I am so excited that my mom just gave me her cast iron skillet this past weekend! Already seasoned and everything….cornbread here I come 😀

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