A Frittata Savory Custard for your lunch box by Foodie’s Market’s Chef Laura Brennan - Foodies Marke

Ingredients

• 1 small spaghetti squash (weighing about 2 pounds)
• 3 pounds yellow summer squash (3 or 4 pieces, depending on size)
• 1 whole shallot, skin-on
• 2 tablespoons unsalted butter, plus more as needed for seasoning the pans
• 2 tablespoons olive or cooking oil, plus more as needed
• 2-3 tablespoons grated parmesan cheese
• 1-2 ounces crumbled goat cheese
• 1-pint (16 oz/ 2 cups) half and half cream
• 6 whole eggs, plus 4 extra yolks
• 2 teaspoons all-purpose flour
• 2 tablespoons fresh (or dried) chives, minced