Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking tray and roast until fork-tender, about 20–25 minutes.
While the squash cooks, whisk together the eggs in a large bowl. Stir in the onion, cheddar cheese, cherry tomatoes, smoked sausage, spinach, sea salt, and black pepper.
Once the spaghetti squash is cooked, scrape out the strands into a 9x13-inch baking dish. Spread evenly, pour the egg mixture over the squash and gently mix to combine.
Bake the frittata in the oven for 25–30 minutes or until the eggs are firm and the top is slightly browned.
Slice into portions and serve warm. Enjoy!
Notes
Alternative Protein: Use shredded chicken, bacon, or pancetta
Leftovers: Store in fridge 3-4 days
Breakfast: Use for breakfast leftovers the next day!
