Spaghetti Squash Frittata Meatza Love Muffins

frittata meatza

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.


  • 1 lb pork sausage
  • 6 eggs
  • 1 large spaghetti squash
  • italian seasoning
  • salt and pepper (we use this salt)
  • pizza sauce
  • raw cheese
  • pepperoni (nitrate free)


  • 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 and bake at 425* for about 5 minutes, until cheese is melted and beginning to brown


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