Shana's Spaghetti Squash Muffins

Shana's Spaghetti Squash Muffins

For Shana's spaghetti squash muffins recipe, leftover or freshly cooked spaghetti squash is folded into a well-spiced batter to make these moist muffins.

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

Recipe Instructions

Step 1
Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
Step 2
Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
Step 3
Preheat the 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 4
Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.
Step 5
Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
Step 6
Spoon batter into the prepared muffin cups, filling each 1/2 full.
Step 7
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.

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

Categories

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