250g of fresh squash, peeled and chopped, without seeds
2 cloves of garlic, mashed
5 soup spoons of olive oil
500g of seedless tomatoes, cut into strips
1/2 cup of chopped parsley leaves
250g of cooked spaghetti, drained
2 tablespoons of Calabrian pepper flakes
1/3 cup of grated Parmesan cheese
4 large eggs, beaten slightly
250g of fresh squash, peeled and chopped, without seeds
2 cloves of garlic, mashed
5 soup spoons of olive oil
500g of seedless tomatoes, cut into strips
1/2 cup of chopped parsley leaves
250g of cooked spaghetti, drained
2 tablespoons of Calabrian pepper flakes
1/3 cup of grated Parmesan cheese
4 large eggs, beaten slightly
In a skillet, cook the squash over moderate heat, stirring constantly until it's tender and loses its pink color
Remove the cooked squash and drain on paper towels
Remove any excess fat from the skillet
Add the cooked squash, garlic, and 2 soup spoons of olive oil to the skillet
Cook over moderate heat until the garlic is golden brown
Add the tomatoes, parsley leaves, and reduce the heat
Simmer for an additional 10 minutes
In a bowl, mix together the cooked spaghetti, squash mixture, salt, and pepper flakes
Let it cool for 2 minutes
Add the grated cheese and eggs
Mix well
In a non-stick skillet with a diameter of 30cm, heat the remaining olive oil over moderate heat - do not let it smoke
Add the macaroni and spread it evenly using two forks
Reduce the heat and cook until the top is golden brown
Flip the frittata onto a plate, scraping off any excess, and invert it so that the golden-brown side faces upwards
Fry until the other side is also golden brown
Serve cut into slices
Serves 6 portions
Approximately 495 calories per serving.
