Shana's Spaghetti Squash Muffins

Leftover or freshly cooked spaghetti squash can be folded into a moist, well spiced batter to make these easy spaghetti squash muffins.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 233 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 eggs, beaten
• 4 teaspoons baking powder
• 2 tablespoons butter, melted
• 1.5 cups milk
• 0.5 teaspoon salt
• 0.75 teaspoon ground allspice
• 0.5 spaghetti squash, seeded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.

Step 2

Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.

Step 3

Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.

Step 4

Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.

Step 5

Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.

Step 6

Spoon batter into the prepared muffin tins, filling each cup halfway.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.