Spaghetti Frittata with Butternut Squash, Leeks and Sage

Spaghetti Frittata with Butternut Squash, Leeks and Sage

Spaghetti Frittata with Butternut Squash, Leeks and Sage,  a great appetizer, snack or main for a Halloween or fall gathering, even for Thanksgiving.  This recipe is the seasonal upgraded  alternative to my original basic Spaghetti Frittata.  Today’s recipe, with butternut squash or fresh pumpkin, leeks and sage adds a little fall flair to my traditional frittata dish.  While passing out candies tonight, serve this Spaghetti Frittata with Butternut Squash, Leeks and Sage paired with a glass of wine, either white or red, the perfect Halloween Treat!  Let’s Cook!

Spaghetti Frittata with Butternut Squash, Leeks and Sage

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Author whatsmickeycooking


  • 16 lg Eggs
  • 2 cups Parmesan Cheese
  • 1 lb Butternut squash or fresh pumpkin, peeled, cut into little pieces
  • 2 Leeks
  • 6 tbls Extra virgin olive oil
  • 1 lb Spaghetti, imported
  • handful Fresh sage chopped
  • Sea salt and fresh ground pepper to taste


  1. To Retain the integrity of the frittata shape, parts of this recipe are made in 2 batches

  2. Peel and chop the butternut squash into 1/4" cubes, clean and cut the leeks in half cut again into 1/4" slices

  3. In a non stick pan, add 2 tbls of olive oil add the leeks and squash, chopped sage, salt and pepper to taste, cover and saute until the vegetables soften, about 10-15 minutes.  Note, you do not want the vegetables to brown, just soften.  When softened, remove from heat and set aside

  4. In a large pasta pot filled with cold water, bring to roaring boil, salt and add the spaghetti, cook for 1 minute less than package indication for al dente.  Drain and let cool

  5. For the 1st Batch

    Add 1 1/2 cups of the squash mixture, 8 eggs, 1 cup of parmesan cheese, salt, pepper and 3 cups of the cooked spaghetti.  Mix well

  6. In a 14" non stick skillet with a rim of at least 3-4", add 2 tbls of olive oil, heat on a lively heat until the oil is hot, add the egg mixture, spreading evenly in the pan.  Reduce heat to medium low, cook the first side until the bottom is golden brown in color and the top is starting to set. CAREFULLY, with a round plate the size or bigger than the pan, cover the pan with the plate (you might want to do this over the sink) flip the frittata onto the plate then carefully slide the frittata back into the pan and continue to cook the uncooked side on a medium low heat until the frittata is set about 10-15 minutes.  

  7. Remove from heat, if you find the frittata need more cook time place it into a preheated 350F oven for 10 minutes

  8. Serve either hot or at room temperature 

  9. Repeat the above process for the second batch





Buon Appetito!


Here are some similar recipes you might like to try with the lovely fall ingredients used in today’s dish Spaghetti Frittata with Butternut Squash, Leeks and Sage.

Spicy Butternut Squash Soup

Creamy Potato and Leek Soup

Cream of Leek, Potato and Cauliflower Soup with Bacon Bits and Chives


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