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    Home » Whole30

    Published: Oct 17, 2020 · Modified: Nov 15, 2021 by Emilee Mason · Leave a Comment

    Kabocha Squash Frittata with Bacon {Whole30, Paleo}

    Jump to Recipe Print Recipe

    This Whole30 complaint Kobacha Squash Frittata with Bacon is a quick and easy meal prep breakfast full of fall flavor. It’s filled with winter squash, bacon, onions, and is perfectly spiced.

    A cast iron pan of kabocha frittata with a slice removed on a grey background

     

    Kabocha Squash Frittata Ingredients

    • Kabocha Squash
    • Compliant Bacon
    • White Onion
    • Eggs
    • Egg Whites
    • Coconut Milk
    • Cinnamon
    • Pepper
    • Salt

    A close up view of a kabocha frittata in a cast iron pan

    How to make Kabocha Squash Frittata

    In a large oven safe pan, cook diced onion and bacon over medium heat until onion becomes translucent.

    Add diced, cooked squash and allow to cook for approximately 3-5 more minutes just until squash is lightly caramelized.

    Remove from heat.

    In a medium sized mixing bowl, combine the eggs, milk, and spices.

    Pour into the pan, over the squash, bacon, and onions.

    Bake for 20 minutes, or until set in the middle, at 350.

    Enjoy!

    A cast iron pan with a whole30 kobacha squash frittata with bacon on a grey background

    What is Kabocha Squash?

    Kabocha squash is a japanese winter squash, also known as a Japanese pumpkin.

    It looks like a small spotted green pumpkin and the taste has been compared to both an acorn squash and roasted chestnuts.

    It’s likely the squash that you’ve seen in the produce section every fall and winter but have never known what to do with it! As soon as you try this delicious and nutty squash, you’ll be adding it to everything.

    Raw Kobacha Squash slices on a baking sheet with oil and spices

    How to cook Kabocha Squash

    No matter how I’m serving this squash, my favorite way to cook it is to roast it.

    Simply cut the squash into four quarters and scoop out the seeds.
    Kabocha squash seeds can be roasted just like pumpkin seeds!

    Then continue to cut the squash into ⅛’s or smaller wedges based on the size of the squash or your preference.
    Rub the squash with your choice of oil: avocado, coconut, or even grass-fed butter!

    Season as desired: my go to is salt, pepper, and cinnamon.

    Bake at 400 degrees for approximately 30-35 minutes.

    The skin of kabocha squash is edible and is often consumed together with the flesh.

    You can eat the wedges straight out of the oven or add to salads.

    For mashed squash, cut away the skin and mash the squash with additional spices and/or canned coconut milk.

    Additionally the squash can be added to soups and stews, curries, scrambles, anything you can imagine!

    For this frittata recipe, cut the skin off of the roasted squash, cut the squash into ½” cubes and follow the recipe as directed.

    Roasted kabocha squash on a baking sheet

    How to store Kabocha Squash Frittata

    Store this frittata in an airtight container in the fridge for up to 5 days.

    A kabocha squash frittata in a cast iron pan with a slice taken out

    Save this recipe for later, pin it here!

    Whole30 Kabocha Squash Frittata

    📖 Recipe

    A cast iron pan of kabocha frittata with a slice removed on a grey background

    Kabocha Squash Frittata with Bacon {Whole30, Paleo}

    Emilee Mason
    This Whole30 complaint Kobacha Squash Frittata with Bacon is a quick and easy meal prep breakfast full of fall flavor. It’s filled with winter squash, bacon, onions, and is perfectly spiced.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 23 hours hrs 43 minutes mins
    Cook Time 23 hours hrs 43 minutes mins
    Total Time 23 hours hrs 43 minutes mins
    Course Breakfast, Frittata
    Cuisine American
    Servings 6 Servings
    Calories 214 kcal

    Ingredients
      

    • 3 C Cooked Kabocha Squash cut into ½" cubes*
    • 6 Slices Compliant Bacon chopped
    • ½ large White Onion diced
    • 6 Large Eggs
    • ¾ C Egg Whites
    • ¼ C Coconut Milk
    • 1 tsp Cinnamon
    • ½ tsp Pepper
    • ½ tsp Salt

    Instructions
     

    • In a large oven safe pan, cook diced onion and bacon over medium heat until onion becomes translucent.
    • Add diced, cooked squash and allow to cook for approximately 3-5 more minutes just until squash is lightly caramelized.
    • Remove from heat.
    • In a medium sized mixing bowl, combine the eggs, milk, and spices.
    • Pour into the pan, over the squash, bacon, and onions.
    • Bake for 20 minutes, or until set in the middle, at 350.
    • Enjoy!

    Notes

    *For tips and directions on cooking kabocha squash, see the post above!

    Nutrition

    Calories: 214kcalCarbohydrates: 7gProtein: 12gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 178mgSodium: 456mgPotassium: 395mgFiber: 1gSugar: 2gVitamin A: 1041IUVitamin C: 8mgCalcium: 52mgIron: 2mg
    Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!

     

    More Whole30 Compliant Breakfasts

    Whole30 Baked Scotch Eggs

    Taco Pie {Paleo, Whole 30}

    Bacon, Caramelized Onion, and Broccoli Egg Bites (Whole 30, Paleo)

    Chorizo Sausage Breakfast Skillet (Whole 30)

     

    « Whole30 Meal Plan & Grocery List 10/12
    Whole30 Meal Plan & Grocery List 10/19 »

    About Emilee Mason

    Emilee Mason is a Whole30 certified coach, food photographer, and recipe developer. As a health foodie, grill enthusiast, and mom of two young boys she has a passion for creating healthy, delicious, and family friendly recipes that are simple and fun to make!

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    Hey all!

    My name is Emilee. I'm a fire wife, boy mom, and lover of grilling and smoking real foods and paleo desserts!

    I'm glad you're here and hope you'll follow along on this healthy living journey, one delicious meal {or cupcake} at a time!

    Find out more about my story here!

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