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.
Kabocha Squash Frittata Ingredients
- Kabocha Squash
- Compliant Bacon
- White Onion
- Eggs
- Egg Whites
- Coconut Milk
- Cinnamon
- Pepper
- Salt
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!
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.
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.
How to store Kabocha Squash Frittata
Store this frittata in an airtight container in the fridge for up to 5 days.
Save this recipe for later, pin it here!
📖 Recipe
Kabocha Squash Frittata with Bacon {Whole30, Paleo}
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
Nutrition
More Whole30 Compliant Breakfasts
Bacon, Caramelized Onion, and Broccoli Egg Bites (Whole 30, Paleo)
Chorizo Sausage Breakfast Skillet (Whole 30)
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